Capsaicin Free Ginger-Lime Fruit Harvest Salad
This vibrant fruit salad is a celebration of peak-season produce, layering juicy strawberries, sweet mango, ripe peach, blueberries, and crisp green grapes into one stunning bowl. The real magic is in the dressing — fresh lime juice and zest bring a bright, citrusy punch, while finely grated ginger adds warmth and depth without any heat. A touch of honey smooths everything out, and a whisper of Ceylon cinnamon gives the whole thing a subtle, almost floral spice that feels unexpected in the best way. For anyone avoiding capsaicin, fruit salads can still feel like a minefield when pre-made versions sneak in chili-lime seasoning or tajín-style blends — this one keeps every ingredient clean and completely free of that concern. A short 10-minute rest lets the fruit release its natural juices and soak up the dressing, so every bite is deeply flavored rather than just coated. Torn fresh mint scattered over the top right before serving adds a cool, aromatic finish that makes it feel genuinely special. It works beautifully as a light dessert, a brunch centerpiece, or a refreshing side on a warm afternoon.
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Learn more →Ingredients
4 servings
For the salad
- 2 cups strawberries, hulled and quartered
- 1 cup blueberries
- 1 cup seedless green grapes, halved
- 1 cup mango, peeled and diced into ¾-inch pieces
- 1 cup peach, pitted and diced into ¾-inch pieces
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 ½ tsp fresh ginger, finely grated
- 1 tbsp honey
- ⅛ tsp ceylon cinnamon
For serving
- 2 tbsp fresh mint leaves, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the lime juice, lime zest, grated ginger, honey, and Ceylon cinnamon until the honey is fully dissolved and the dressing is smooth.
- 2
Combine the strawberries, blueberries, grapes, mango, and peach in a large mixing bowl.
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