Eosinophilic Esophagitis Friendly Gluten Free Melon Berry Fruit Salad
Fresh, vibrant, and naturally free of the most common trigger ingredients, this fruit salad is a genuinely joyful dish to put on the table. Three kinds of melon meet a colorful trio of berries, all tossed in a bright honey-lime dressing that lets the fruit shine without relying on anything processed or potentially problematic. For anyone managing eosinophilic esophagitis, finding crowd-pleasing recipes that don't require ingredient swaps or label-reading anxiety is a real win ā and this one delivers without any compromise. The dressing comes together in seconds with just honey, fresh lime juice, and a little zest, so there's nothing hidden and nothing to second-guess. A handful of fresh mint scattered over the top adds a cool, aromatic finish that makes the whole bowl feel a little fancy. It's the kind of dish that works as a light dessert, a brunch side, or an afternoon snack, and it looks stunning every single time.
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Learn more āIngredients
6 servings
- 2 cups cantaloupe, cut into 1-inch cubes or balled
- 2 cups honeydew melon, cut into 1-inch cubes or balled
- 2 cups watermelon, cut into 1-inch cubes
- 1 cup strawberries, hulled and halved
- 1 cup blueberries
- Ā½ cup raspberries
- 2 tbsp fresh mint leaves, thinly sliced
For the dressing
- 2 tbsp honey
- 2 tbsp fresh lime juice (from about 1 lime)
- Ā½ tsp lime zest
Instructions
- 1
In a small bowl, whisk together the honey, lime juice, and lime zest until the honey is fully dissolved and the dressing is smooth.
- 2
Add the cantaloupe, honeydew, watermelon, strawberries, blueberries, and raspberries to a large mixing bowl.
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