Black Pepper 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 mid-bite and ask for the recipe. Ripe mango, fresh pineapple, and sweet strawberries get tossed in a zingy lime-and-honey dressing with a hint of grated ginger — no heat, no spice, just clean and vibrant fruit flavor. For anyone navigating a sensitivity to black pepper, this is exactly the kind of recipe that delivers serious wow factor without a single ingredient to second-guess. The dressing comes together with a quick whisk, and the whole salad gets served in hollowed-out lime halves for a presentation that looks far more impressive than the effort involved. A short rest lets the juices meld into something almost syrupy, so every spoonful is perfectly coated. Torn fresh mint on top adds a cool, aromatic finish that ties everything together beautifully. It's a showstopper for brunches, summer gatherings, or any time you want something refreshing that feels a little special.
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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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