Share on facebook
Facebook
Share on twitter
Twitter
Share on email
Email
Share on whatsapp
WhatsApp

Costa Rican Fruit Salad

This post may include affiliate links. As an Amazon associate, I earn from qualifying purchases.

This Costa Rican fruit salad recipe combines tropical fruits, ice cream and other toppings for a delightful gluten-free treat to beat the heat!

About Fruit Salad in Costa Rica

I’ll never forget one memorable day when we were going out to lunch with my mother-in-law. I was so hungry, but she said she wasn’t very hungry so she was going to have a fruit salad for lunch (ensalada de frutas).

I was envisioning a nice plate tropical fruit salad on a plate- but what she got instead could only be described as a monstrosity.

I highly recommend you get a fruit salad during your trip to Costa Rica- you can find them everywhere from ice cream shops to farmer’s markets.

Basically, a fruit salad starts with a mix of tropical fresh fruits and then 1-3 scoops of ice cream go on top. Next comes the whipped cream, chocolate syrup and crushed mixed nuts.

Call it a snack, call it lunch, call it dessert, but be ready to eat your fill!

Related post: Guide To Costa Rican Fruit

free costa rican recipes ebooK

Sign up for the free ebook, then never miss a new recipe when it’s published. 

free costa rican recipes ebooK

Sign up for the free ebook, then never miss a new recipe when it’s published. 

Costa Rican Fruit Salad Recipe

Printable recipe below

Ingredients

  • cubed watermelon
  • sliced mango
  • sliced kiwi
  • cubed pineapple
  • sliced banana
  • sliced grapes
  • sliced papata
  • 1 scoop ice cream
  • whipped cream (from the can, like Reddi-Whip) (optional)
  • crushed nuts (optional)
  • caramel or chocolate sauce (optional)

Instructions

Slice all fruits as directed in the ingredients above. In a larger bowl, combine all fruits. If you want to make this a day ahead you can just add one lime, juiced, on top to keep the fruit from turning brown. Mix everything in a larger bowl (optional).

Next, in a glass bowl, fruit cup or sundae glass, place all fruit at the bottom. You can definitely customize the fruits that you want to have for each person if you cut extra fruit up.

Add a scoop of ice cream to the top of the dessert.

Add additional toppings if desired. This can include whipped cream, strawberry, caramel or chocolate syrup, crushed mixed nuts, maraschino cherries, etc.

Serve and enjoy!

Related post: Costa Rican Dessert Recipes

Substitutions

You can literally substitute any fruit or type of ice cream you want into this fruit salad. We especially like to use Star Fruit or dragon fruit when we are in Costa Rica! So good!

Variations

You will see fruit salads in waffle cone boats, with different toppings, any combination is valid. Just remember that a fruit salad is a dessert- a plato de frutas (fruit plate) is what we call a fruit salad in English.

Related post:

Serving Suggestions

Serve on a hot day, and eat with good company!

Join me over at my favorite place- Instagram.

Yield: 8 servings

Costa Rican White Bean and Chayote Soup Recipe

Costa Rican White Bean and Chayote Soup Recipe

This Costa Rican white bean and pork soup with chayote squash is the perfect winter soup!

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 2-3 carrots
  • 2-3 pieces corn on the cob
  • 1 bunch cilantro
  • 1/2 red pepper
  • 1/2 yellow or white onion
  • 2-3 cloves garlic
  • 2 pounds Pork butt or boneless pork ribs
  • 1 tablespoon olive oil
  • 2 tablespoons salt
  • 1 pound dry white beans- Great Northern or Cannellini. "Frijol blanco" in Costa Rica.
  • 6-8 cups water

Instructions

  1. Finely dice onion, garlic, red pepper, and cilantro. Heat a pressure cooker or instant pot on medium-high heat. Add a bit of olive oil or vegetable oil to the pan and stir in the red pepper, cilantro, onion, and garlic until just tender.
  2. Cut pork into 2 x 2" chunks. Next, sear your pork and reduce heat to low or remove from heat altogether. Sometimes I add a tablespoon of salt during this step. I sprinkle it over the pork as it is cooking.
  3. Cut the corn, carrots, and chayote into large pieces- about 3" long or so. Wash and set aside.
  4. Rinse the dry white beans and set aside.
  5. Add the chayotes, beans, corn, and carrots. Cover with water and store in 1 tablespoon of salt if you salted the meat, 2 tablespoons if you did not.
  6. Close the pressure cooker or Instant Pot and pressure cook for 25 minutes after the pot reaches full pressure. Allow to sit for up to 20 minutes before releasing the pressure to serve. Pura Vida!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 1031Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 34mgSodium: 310mgCarbohydrates: 200gFiber: 17gSugar: 158gProtein: 17g

Please double-check this information with your favorite nutrition calculator.

Pin it!

About the Author

Christa profile image

Hi- I’m Christa! I fell in love with Latin America in my 20s, and I’m still head over heels! Here at Pura Vida Moms I celebrate what it means to be bicultural- Costa Rican recipes, bilingual parenting and family travel.

Follow her at: Instagram / Twitter / Facebook / Pinterest.

You Might Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

Christa profile image

Hi- I’m Christa, and I’m on a mission to help the world fall in love with Costa Rica through food, language and travel. I’m a Latina mom, bicultural, bilingual (English/Spanish), and 100% in love with celebrating parenthood in all its forms, (even the sucky parts). I’m so happy you found the site- WELCOME! Find out more about me here.

Follow Me on Social

Join our email list

An email each week with new content. Nada más.

Skip to Recipe