Eosinophilic Esophagitis Friendly Citrus Fruit Salad with Honey-Ginger Dressing
Bright, jewel-toned citrus segments layered with crisp fennel and fresh mint make this salad as stunning to look at as it is to eat. The combination of navel oranges, blood oranges, and ruby red grapefruit brings a natural sweetness and tang that needs very little help — and the honey-ginger dressing delivers just enough warmth and depth without overwhelming the fruit. Managing eosinophilic esophagitis often means scrutinizing every ingredient for common triggers, and this recipe keeps things refreshingly clean: no wheat, no dairy, no eggs, no soy, and no nuts anywhere in sight. The dressing comes together with honey, fresh lime juice, grated ginger, a touch of turmeric, and olive oil — pantry-friendly ingredients that are easy to verify and trust. Supreming the citrus (cutting away the peel and slicing between the membranes) sounds fancy but is genuinely satisfying once you get the hang of it, and it gives every bite a silky, pith-free texture. A scatter of lime zest over the top before serving pulls the whole thing together with a fragrant finish. This is the kind of dish that feels indulgent and special while staying completely safe and simple to put on the table.
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Learn more →Ingredients
4 servings
For the salad
- 2 large navel oranges
- 2 blood oranges
- 1 large ruby red grapefruit
- 1 small fennel bulb, thinly sliced crosswise
- ¼ cup fresh mint leaves, torn
For the dressing
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 1 pinch fine sea salt
- 1 tbsp extra-virgin olive oil
For serving
- 1 tsp lime zest (optional)
Instructions
- 1
Working over a large mixing bowl to catch any juices, cut the tops and bottoms off each orange, blood orange, and grapefruit, then stand each fruit upright and slice away the peel and white pith following the curve of the fruit. Hold each peeled fruit over the bowl and cut between the membranes to release the segments, letting them fall into the bowl. Squeeze the spent membranes over the bowl to extract any remaining juice, then discard the membranes.
- 2
Add the sliced fennel and torn mint leaves to the bowl with the citrus segments.
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