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Tropical Fruit Salad Recipe - Macedonia de Fruta Tropical


In Spain, fresh fruit is commonly served for dessert. At home, a basket of fresh fruit may be placed in the middle of the dinner table for family and guests peel and eat. At restaurants, you may order a fruit for dessert or you might order ice cream with a bit of cut fresh fruit on the side. Other times the fruit may be in a frozen dessert or mixed with cream. This recipe is a simple fruit salad, to which you may add a splash of rum or sparkling wine or liqueur.

Prep Time: 15 minutes

Marinate in Refrigerator: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4 Servings


  • 1 papaya
  • 1 mango
  • 1/2 pineapple
  • 1 pint strawberries
  • 1 chirimoya, if in season (custard apple)
  • 1 orange
  • 1 lemon
  • 1-2 Tbsp honey (Cane Honey if available)
  • Optional:
  • rum, sparkling wine or Liquor 43 liqueur
  • whipped cream


Peel the papaya, pineapple and mango. Be sure to cut off the “eyes” of the pineapple. Cut papaya, pineapple and mango into bite-size pieces and place in a ceramic mixing bowl. Rinse the strawberries and remove the leaves (hull), then cut each into 4 pieces and place in same bowl with other fruit.

Juice the orange and lemon and pour over fruit. Drizzle honey over fruit and mix thoroughly. Place in refrigerator for at least 1 hour, or until you are ready to serve.

Drunken Fruit Salad Option: If you like, splash a bit of rum, Spanish cava (sparkling wine) or Liquor 43 (a Spanish liqueur) over the salad before refrigerating.

Whipped Cream Option: Whip heavy whipping cream just before serving and add a dollop of it on top of each individual serving.

For instructions on How to Cut a Pineapple from About.com’s Guide to Gourmet Food.

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