Pina Colada Fruit Salad

Fourth of July week. We stayed in Denver again this year — tradition established, logistics respected. The cookout Saturday was attended by the neighborhood plus a couple of coaches who have no place they need to be on July 4th, which is all coaches during the offseason. I made brisket and ribs and chicken and the flat-top elotes. Started at six AM. By one PM the backyard was a food operation. By five PM everything was gone.

The twins are five now and have developed strong and specific opinions about the fireworks. Marco wants to be at the front of the viewing spot, as close as possible, for maximum sensory impact. Elena wants to sit in the back with something to read in case the pauses between explosions last too long. This is their approach to everything: Marco toward the center of things, Elena at a considered distance. I'm starting to understand that the twins are not the same person in two bodies, the way I sometimes think of twins. They are two completely different people who happened to arrive simultaneously. Parenting them requires different approaches. I'm figuring that out five years in.

Called Ruben on July 4th last year and he answered and laughed about the grilling. This year I called his number — Marisol kept the line active for a while after he died, before it was disconnected. I knew it was disconnected. I called anyway. I don't know why. The ring cut to a disconnected message and I hung up and stood in the backyard with the grill going and I was fine. I am fine. I'm a man who calls a disconnected number on July 4th because his brother should have been there for the grilling. I'll keep being fine. I'll keep calling the number in my head if not in my hand. That's what you do.

I had the brisket and the ribs and the chicken and the elotes covered before sunrise, but a cookout that size needs something bright and cold that just sits there and does its job without any babysitting. The Pina Colada Fruit Salad has been my answer to that for a few summers now — it goes in the bowl, it goes in the cooler, and by the time the backyard fills up it’s ready. On a day when I was already carrying more than the grill, I was glad to have one thing on the menu that took care of itself.

Prep Time: 15 min | Cook Time: None | Total Time: 15 min + 30 min chill | Servings: 10

Ingredients

3 cups fresh pineapple chunks (about 1 medium pineapple)
2 cups fresh mango chunks (about 2 medium mangoes)
2 cups fresh strawberries, hulled and halved
2 medium bananas, sliced
1 cup seedless green grapes, halved
1/2 cup sweetened shredded coconut, toasted if desired
1/3 cup cream of coconut (such as Coco López)
2 tablespoons fresh lime juice
1/2 teaspoon pure vanilla extract
Maraschino cherries, for garnish (optional)

Instructions

Make the dressing. In a small bowl, whisk together the cream of coconut, lime juice, and vanilla extract until smooth and fully combined. Set aside.
Prep the fruit. Combine the pineapple, mango, strawberries, bananas, and grapes in a large serving bowl.
Dress and toss. Pour the cream of coconut dressing over the fruit and gently toss to coat everything evenly, being careful not to break up the banana slices.
Add the coconut. Sprinkle the shredded coconut over the top and fold in gently.
Chill. Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors come together. Garnish with maraschino cherries if using.
Serve cold. Give the salad a gentle stir before serving. Best enjoyed the same day, though it keeps covered in the refrigerator for up to 24 hours.

Nutrition (per serving)

Pina Colada Fruit Salad — The Cool Side of a Long Grilling Day