Artificial Flavors Free Mango-Lime Fruit Salad Cups
Bright, juicy, and bursting with tropical flavor, this fruit salad is the kind of dish that makes people stop and stare before they even take a bite. Ripe mango, fresh pineapple, and sweet strawberries get tossed in a zingy dressing of real lime juice, lime zest, honey, and freshly grated ginger — nothing synthetic, nothing from a bottle. Every single ingredient is exactly what it says it is, which makes this a genuinely worry-free choice for anyone steering clear of artificial flavoring agents hiding in store-bought dressings or pre-packaged fruit cups. The hollowed lime shells do double duty as edible serving vessels, adding a gorgeous pop of color and an extra hit of citrus aroma with every spoonful. A short rest lets the natural fruit juices meld with the dressing into something that tastes far more complex than the simple ingredient list suggests. Torn fresh mint on top is optional, but it takes the whole presentation from pretty to absolutely stunning. This is the kind of recipe you bring to a summer gathering and immediately get asked to share.
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Learn more →Ingredients
4 servings
For the fruit salad
- 2 large ripe mangoes, peeled and cut into ½-inch dice
- 1 cup fresh pineapple, cut into ½-inch dice
- 1 cup fresh strawberries, hulled and quartered
For the dressing
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp fresh ginger, finely grated
- 1 tbsp honey
For the cups
- 4 large limes, halved and hollowed to form cups
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Halve the 4 large limes crosswise. Use a small spoon or melon baller to scoop out the flesh and juice, leaving a clean shell at least 1/4 inch thick. Reserve the scooped lime flesh for another use or discard. Trim a thin slice from the rounded bottom of each cup so they sit flat without tipping.
- 2
In a large mixing bowl, whisk together the lime juice, lime zest, grated ginger, and honey until the honey is fully dissolved and the dressing is smooth.
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