Here's one version of my recipe for a healthy fruit salad. I usually add whatever I have around the house and whatever is in season and available.

My Winter fruit salads are usually heavy on apples.

My Spring fruit salads usually have more berries.

My Summer fruit salads are usually full of tropical fruit, but never melon. The food combining rule I follow for melon is "Eat It Alone Or Leave It Alone"

One of the core ingredients I use in my fruit salads year round is bananas. I try to get them organic as much as possible. They really do taste different. But like all bananas, you won't be able to keep them more than a few days.

For extra ripe bananans, I freeze them for smoothies later.

I love pineapple!!! The first time I tasted organic pineapples, I couldn't believe the difference in taste.

Pineapples are great for digestion with the enzyme Bromelain. However I just found out that most of this enzyme is actually in the STEM...says wikipedia.

Organic or not, pineapples always find their way in my fruit salads.

Like a true semi-tropical inhabitant, I love coconut. I don't live in the tropics, but New Orleans is close enough.

Coconut water, coconut milk, coconut ...coconut...coconut...How could anyone not like it.

In addition to my fruit salads, I also use it in smoothies.

I think a little lemon juice goes a long way for everything!! It adds a zesty kick and hey, it's got lots of Vitamin C too!

I keep my spice rack stocked with spices and seasonings. It can make the difference between a mediocre experience and a wonderful delight.

In addition to cinnamon and vanilla, I'm sure nutmeg or allspice would go well. I would alternate and not use all at the same time. The party might be too jumping with all those spices :)

Maple syrup would also be a great addition, however, the pineapple and banana already sweeten the salad. Sweeten to your own taste.

Start with ripe strawberries in a media size bowl. I would use a pound or two.

Depending on your serving size, I would had 1 -2 bananas or more if serving 3 or more people.

Add a can of pineapple. If making a large serving size, plan on using 2 cans.

I also like to add the pineapple juice. It seems to be just enough.

Add coconut to the party. Be generous!

I know some folks don't dig raisins, but I think they have their place in all kinds of salads, bread, coucous,...ummh..well you get the point.

There are a variety of raisins to pick from. You could also try cranberries.

I like to use sunflower seeds to my salads. I know...it's a bit much.

Lemon juice also has the added benefit of keeping fruit from turning brown, especially apples.

I usually live half a lemon, but feel free to use more.

You're ready. Stir your salad and enjoy. Serve chilled or not...

Let me know how it goes.