Eosinophilic Esophagitis Friendly Classic Fruit Salad
Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, which can make even simple dishes feel complicated. This vibrant bowl of fresh fruit is a genuinely joyful exception — colorful, naturally sweet, and built entirely from whole ingredients that are widely considered safe for many elimination protocols. Strawberries, blueberries, grapes, kiwi, pineapple, and cantaloupe come together in a way that feels celebratory rather than restrictive. The dressing is just fresh lime juice, lime zest, and honey whisked smooth, so there are no hidden additives or mystery ingredients to second-guess. Everything gets gently folded together so the fruit stays intact and each piece picks up that bright, citrusy glaze. A scatter of fresh mint right before serving adds a pop of color and a cool, herby finish that makes the whole bowl feel a little fancy. It's the kind of dish that works as a side, a snack, or even a light dessert — and it comes together without any cooking at all.
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Learn more →Ingredients
6 servings
- 2 cups strawberries, hulled and quartered
- 1 cup blueberries
- 1 cup red grapes, halved
- 2 kiwis, peeled and sliced into half-moons
- 1 cup fresh pineapple, cut into ½-inch chunks
- 1 cup cantaloupe, cut into ½-inch chunks
For the dressing
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp honey
- ¼ tsp lime zest
For serving
- 2 tbsp fresh mint leaves, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, honey, and lime zest until the honey is fully dissolved and the dressing is smooth.
- 2
Add the strawberries, blueberries, grapes, kiwi, pineapple, and cantaloupe to a large mixing bowl.
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