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close up shot of tropical fruit salad on a round serving platter with a white napkin next to it

Tropical Cottage Cheese Fruit Salad

Brighten up your brunch or lunch menu. Creamy, crunchy, sweet, fruity tropical cottage cheese fruit salad is not only good, but it's good for you.
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Course: Breakfast and Brunch
Cuisine: Amercian
Keyword: fruit salad, vegan friendly
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Author: Laura Franco


  • 16 oz container of small or large curd cottage cheese
  • 1 cup diced mango
  • 1/2 cup diced papaya
  • 1 cup diced pineapple
  • 1/2 cup sliced green grapes
  • 1 oz box raisins
  • 3 tbsp toasted sweetened coconut
  • 1 head leaf lettuce
  • 1 tbsp orange juice
  • 2 tbsp honey
  • 1/2 teaspoon cracked black pepper
  • 2-3 tbsp toasted amlond slices


  • Toast the sweetened coconut by adding it to a small dry skillet.
  • Cook on medium-high heat until it starts to brown. Watch it carefully because once it begins to brown, it can burn quickly. Transfer it to a paper plate or paper towel to cool.
  • Using the same hot skillet, toast the almond slices. Use the same method as toasting the coconut.
  • Mix the orange juice and honey in a small bow.
  • Dice the fruit.
  • Clean the lettuce and fan it out onto a serving platter or serving bowl.
  • Spoon cottage cheese in the center of the lettuce and add black pepper.
  • Layer the fruits on top of the cottage cheese.
  • Drizzle the fruit with the OJ/honey mixture.
  • Add the raisins, coconut, and almonds.
  • Serve immediately.


Krazy Kitchen Mom Tips
  • When dicing fruit for this recipe or any other recipe, take the time to cut the pieces into equal sizes.
  • Freeze any leftover diced fruit in zip-top bags to use in sauces, pies, or smoothies.
  • Use any type of fruit you like. Try kiwi, orange slices, bananas, berries, apples, pears.