Keep the coconut oil in a warm place or in a bowl of warm water for a few minutes to melt, if it is in solid form. Mix the palm sugar with water, then add lemon juice and coconut oil. Mix and shake well until all the dressing ingredients are well blended.
Toss the chopped fruits, seeds, coconut and mint leaves and drizzle the dressing just before serving.
.This salad is best served at room temperature. If you're making ahead, refrigerate the dressing separately and bring it to room temperature before tossing with the fruits.
Desiccated coconut may also be used if flakes are unavailable.
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