Refreshing combination of rockmelon, golden kiwi and passionfruit topped with indulgent crushed chocolate honeycomb to create a zippy sweet no-cook dessert salad that will wow the crowds.
Desserts for A Crowd
Ok, so out of the three of us, I am the weakest link with desserts. Phenie is our go-to person for sweet treats, but she is not always there when I need her (crying tears). When creating desserts for a crowd, it can be tricky if you don’t have a lot of time or skill in my case.
Dessert salads are a great way around this. I declare Amy the queen of this salad category. Her combinations are deliciously different, and her spectacular display Fresh Fruit Platter Extraordinaire just proves that fruit salads are NOT boring.
So when I needed to impress a few kids for dessert, and that did not involve scooping ice cream into cones, I tried my hand at creating my own version of a dessert salad.
Are Fruit Salad for Kids Only?
Most of the time, I do associate fruit salad for kids. The mix of colourful, healthy sweet bites that is easy to prepare and quick to eat are significant benefits of fruit salad. But hey, why can’t adults like them too?
The benefits of fruit salad also makes it a great way to increase nutrients such as fibre, vitamin C, antioxidants and folate for both adults and children. Plus what great way to introduce more exotic flavours in a fruit salad for kids.
The Big Debate: Violet Crumble vs Crunchie
Ok, so this gluten free fruit salad recipe is not a 100% “healthy” fruit salad. I guess when it is my first time creating a dessert salad, I need some tricks up my sleeve to entice my food critic children.
I had already selected the fruits I wanted to incorporate in the fruit salad. The golden hues of rockmelon, golden kiwi and passionfruit are perfect. I know the sweet and slightly tart flavours would work well together.
However, all three fruits have a softer texture. So what to add that will give crunch? Coconut flakes first came to mind as the tropical flavours would combine well. Plus it worked a treat in my Tropical Mango Salad with Coconut Flakes.
As I was strolling through the candy aisle at the local supermarket, I noticed an old favourite in the corner of my eye – Violet Crumble. For those who are not familiar, it is a chocolate-covered honeycomb bar.
So immediately, my head started to spin with the idea of adding crushed chocolate honeycomb on top of the dessert salad for something extra. Plus how cool to create a salad with chocolate!
Some of you may be more familiar with its long time rival, Crunchie, made by Cadbury. However, as much as Violet Crumble and Crunchie bars are both chocolate covered honeycomb bars, they are not similar in any other way. Whoever said they are the same, have no idea.
The big debate of Violet Crumble vs Crunchie has been in many “discussions” across schoolyards, dinner tables, workplaces, Youtube videos and even radio shows. There are several obvious differences, but the main one for me is the taste and texture of the honeycomb.
I find Violet Crumble less sweet and the honeycomb shatters with a crunch when you bite into it. In comparison, the honeycomb in Crunchie doesn’t shatter with bite, in my opinion. It is airier and becomes soft and more chewy in your mouth very quickly. Plus the taste is more sweet, similar to burnt toffee.
For this salad with chocolate recipe, Violet Crumble wins the Violet Crumble vs Crunchie debate as it works better with the fruit. I didn’t want the honeycomb to become too soft when it mixes with the juices and of course not too sweet that will overpower the natural sweetness of the fruits.
Why I Love Rockmelon and Passionfruit Salad with Chocolate Honeycomb
I think my first attempt at dessert salads is a success. The refreshing combination of rockmelon, golden kiwi and passionfruit is delicious. Plus the special toppings of coconut flakes and crushed chocolate honeycomb is genius (even if I say so myself. HA).
All tied together with a maple lime dressing creates a zippy sweet mixture that holds the dessert salad so well together.
It is a super simple no-cook dessert and looks pretty amazing too. Perfect for impressing the crowds or just to wow the family around the table (like I did). And the best outcome for me is that my children approve and I have converted one of them to love golden kiwi #winwin
How to Make Rockmelon and Passionfruit Salad with Chocolate Honeycomb
How To Make Rockmelon Balls
I don’t usually make melon balls when I cut fruit salad, but I loved how Amy did it for her Best Watermelon Salad with Maple Syrup Dressing. It looked so pretty! And it gave an interesting mix of shapes in the fruit salad.
I have a dual-ended melon baller which has two different sized scoops. I started with the larger scoop and then changed it up to the smaller one.
Cut the rockmelon in half lengthwise. Scrape the melon seeds out with a spoon and discard.
To make melon balls, hold the melon baller flat against the melon and sink it into the melon flesh until the entire scoop has sunk in. Then rotate the melon baller around and twist out a ball of melon. To start the next ball, close the first one and keep going until there are no more balls to scoop.
Any leftover flesh can be cut up into smaller pieces for fruit salad or eaten separately if you prefer all ball shapes in the salad.
If you don’t have a melon baller, cut rockmelon into 2cm cubes.
Cut Golden Kiwi Fruit
Starting with a small sharp knife so we don’t squish the fruit, cut the top and bottoms of golden kiwi fruit. Then starting from top to bottom, using your knife, cut away the skin as close as you can to the flesh. Make sure your knife is following the curves of the fruit. Rotate the fruit until you have removed all the skin.
After you have peeled the fruit, cut into round slices. I then sliced the round slices into half, so you ended up with semi-circle wheels. Set aside for assembly.
Remove Passionfruit Pulp
Cut the passionfruit into halves. Using a teaspoon, scoop out the passionfruit pulp into a bowl. Set aside for assembly.
How To Smash Chocolate Honeycomb
I bought one 50g bar of gluten-free Violet Crumble chocolate honeycomb for this recipe. If you prefer a little more crunch or a special treat, use 1 ½ bars (75g) of chocolate honeycomb. And if you do need to serve a gluten-free salad with chocolate recipe, be sure the chocolate honeycomb you purchase is gluten-free.
Some brands may contain wheat. I understand vegan chocolate covered honeycomb is also readily available so you can create a vegan dessert salad with the same recipe.
I put the chocolate honeycomb in a sandwich bag and smashed it with a rolling pin. Keep crushing until you have a mix of tiny and small shards of honeycomb and chocolate. Leave in the bag until ready to assemble.
How To Make The Maple Lime Dressing
This is a very simple dressing to add another layer of sweet and sour. Mixed with the passionfruit pulp, it adds a little bit of extra liquid to the fruit salad.
Place maple syrup and lime juice in a small bowl and mix well together.
How to Assemble Fruit Salad
You can serve this dessert salad individually in glass tumblers or on a large platter for sharing. Either way, they look spectacular.
It is best to combine the dessert salad when you need to serve as the juices from the fruit and maple lime dressing can make the chocolate covered honeycomb and coconut flakes a bit wet and soft.
In a large mixing bowl, add rockmelon balls, golden kiwi, passionfruit pulp and the maple lime dressing. Give it a gentle mix.
Take a large serving dish and scoop fruit salad mixture into the bowl. Scatter coconut flakes and crushed chocolate honeycomb. Then finally grate lime zest on top to serve.
Alternatively, for a more sophisticated look, you can serve the dessert into 4 individual glasses. Scoop fruit salad into glass and top with coconut flakes and crushed chocolate honeycomb. Grate lime zest to finish.
This fruit salad with chocolate is a refreshing way to end a dinner party or a delicious fruit salad for kids to enjoy. I love the golden hues of rockmelon, golden kiwi and passionfruit topped with white coconut flakes and honeycomb shards. The mouth-watering flavours are sweet, refreshing and just a little bit naughty.
BTW – I would LOVE to know which side of the Violet Crumble vs Crunchie debate do you sit? #teamVioletCrumblehere
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Ingredient Pairing Ideas
If you’d like to create your own salad and have an ingredient you’d like to hero, we have some great pairing suggestions to help you work out what flavours go well together.
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Rockmelon and Passionfruit Salad with Chocolate Honeycomb
- 1 rockmelon, (cantaloupe)
- 5 gold kiwi
- 3 passionfruit
- 50 g chocolate honeycomb
- ½ cup coconut flakes
- 1 tbsp lime zest
- 1 tbsp maple syrup
- 1 tbsp lime juice
Click on the toggle below for conversion to US Cooking Units.
- Cut the rockmelon in half lengthwise.Scrape the melon seeds out with a spoon and discard.To make melon balls, hold the melon baller flat against the melon and sink it into the melon flesh until the entire scoop has sunk in. Then rotate the melon baller around and twist out a ball of melon. To start the next ball, close the first one and keep going until there are no more balls to scoop.
- Slice the top and bottoms of golden kiwi fruit. Then starting from top to bottom, using your knife cut away the skin as close as you can to the flesh. Rotate the fruit until you have removed all the skin. Cut golden kiwi fruit into round slices and then into half again. Set aside for assembly.
- Cut the passion fruit into half. Using a teaspoon, scoop out the passionfruit pulp into a bowl.
- Place chocolate covered honeycomb in a sandwich bag and smash it with a rolling pin. Keep crushing until you have a mix of tiny and small shards of honeycomb and chocolate. Leave in the bag until ready to assemble.
- Place maple syrup and lime juice in a small bowl and mix well together.
- In a large mixing bowl, add rockmelon balls, golden kiwi, passionfruit pulp and the maple lime dressing.
- Give it a gentle mix.
- Take a large serving dish and scoop fruit salad mixture into the bowl.
- Scatter coconut flakes and crushed chocolate covered honeycomb.
- Grate lime zest on top to serve.
- If you don’t have a melon baller, cut rockmelon into 2 cm cubes.
- If you prefer a little more crunch or a special treat, use 1 ½ bars (75g) of chocolate-covered honeycomb.
- Be sure to check the chocolate covered honeycomb is gluten free if you need to serve a gluten free dessert. Some brands may contain wheat.
- Replace Violet Crumble with vegan chocolate honeycomb for a vegan friendly recipe.
- You can serve this dessert salad individually in glass tumblers or on a large platter for sharing.
- Best to combine the dessert salad when you need to serve as the juices from the fruit and maple lime dressing can make the chocolate covered honeycomb and coconut flakes a bit wet and soft over time.
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