Salad: United States – American Samoa – Samoan Fruit Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 min

Additional 30 min

Total 53 min

Ingredients

- 3 cups (450 g) ripe papaya, peeled, seeded, and diced
- 2 cups (300 g) ripe mango, peeled and diced
- 2 cups (300 g) fresh pineapple, cored and diced
- 1 medium banana, sliced just before serving (optional)
- 1/3 cup (80 ml) coconut cream
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (30 ml) water
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 ml) lime zest
- Pinch of salt
- 1/3 cup (30 g) shredded unsweetened coconut, toasted
- 2 tbsp (30 ml) chopped fresh mint or a few pandan leaves, thinly sliced (optional, for aroma)
- Lime wedges for serving (optional)

Instructions

Short Description:
A bright tropical fruit salad featuring ripe papaya, mango, and pineapple dressed in a light coconut syrup and finished with toasted shredded coconut for texture. It is served chilled as a refreshing side or salad course in Samoan meals.

Regional Notes:
This version highlights fruits commonly available in American Samoa—papaya, mango, and fresh pineapple—and uses a light coconut syrup (rather than heavy condensed-milk dressings seen elsewhere) to let the fruit flavors shine. Toasted shredded coconut and a squeeze of lime keep the salad distinctly Pacific Island in profile.

1. Make the light coconut syrup: In a small saucepan combine coconut cream, granulated sugar, and water. Warm over low heat, stirring until sugar dissolves and mixture is smooth, about 2–3 minutes. Do not boil. Remove from heat, stir in lime juice, lime zest, and a pinch of salt. Let cool to room temperature.
2. Prepare the fruit: Place diced papaya, mango, and pineapple in a large mixing bowl. If using banana, keep it separate until just before tossing to avoid browning.
3. Combine salad: Drizzle about three-quarters of the cooled coconut syrup over the fruit and gently toss to coat. Taste and add more syrup if you prefer a sweeter finish; reserve the remainder for serving.
4. Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to let flavors meld and the syrup slightly soak into the fruit.
5. Toast the coconut: While the salad chills, heat a small dry skillet over medium heat. Add shredded coconut and toast, stirring constantly, until golden and fragrant, about 2–4 minutes. Remove immediately to cool.
6. Finish and serve: Just before serving, gently fold in banana slices (if using) and most of the toasted coconut, reserving a little for garnish. Spoon salad into a serving bowl, sprinkle remaining toasted coconut and chopped mint or pandan over the top, and pass extra coconut syrup and lime wedges on the side.