Rum Spiked Tropical Fruit Salad in a bowl with spoon.

Rum Spiked Tropical Fruit

Course: Dessert
Cuisine: American
Keyword: cara cara, fruit salad, honeybell, kiwi, mango, navel orange, oranges, pineapple, tropical fruit salad
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6
Calories: 163kcal
Fresh and light with sweet, tangy citrus, kiwi and mango this easy fruit salad is dressed up with a bit of dark rum. Serve with wafer cookies or over sponge cake for a tasty summer dessert.
Print Recipe


  • 4 oranges use a mixture of cara cara, honeybells, blood orange, navel orange or other juicy, ripe orange.
  • 1/2 pineapple cut into 1/2" pieces
  • 2 kiwis peeled and cut into 1/2" pieces
  • 2 mangos peeled and cut into 1/2" pieces
  • 2-3 tablespoons dark rum
  • 2 tablespoons honey or sugar (optional) use only if your fruit isn't sweet enough

Other Tropical Fruits You Can Use:

  • papaya
  • guava
  • star fruit
  • passion fruit
  • lychees
  • dragon fruit


  • Supreme the oranges by cutting away the skin and pith and segmenting the oranges using a very sharp paring knife.  Transfer to a bowl and squeeze the discarded membranes over the bowl to release any remaining juices.
  • Add the pineapple, kiwis and mangoes to the orange segments and toss.  Add the rum and taste the fruit.  If it's needs a little more sweetness add honey or sugar one tablespoon at a time (tasting as you go to make sure you don't add too much). Toss to coat the fruit.  Cover and refrigerate for an hour to macerate.
  • Spoon fruit into a bowl and serve for a light dessert on its own or with wafer cookies or spooned over sponge cake.



Calories: 163kcal | Carbohydrates: 38g | Protein: 2g | Sodium: 2mg | Potassium: 427mg | Fiber: 4g | Sugar: 31g | Vitamin A: 860IU | Vitamin C: 130.7mg | Calcium: 61mg | Iron: 0.5mg