Citric Acid Free Mango-Lime Fruit Salad Cups
This vibrant fruit salad is a showstopper that tastes as good as it looks, with juicy mango, sweet pineapple, and bright strawberries all tossed in a honey-ginger dressing and served right inside hollowed lime shells. The presentation alone makes it feel like something you'd find at a fancy brunch, but the steps are genuinely simple and come together quickly. For anyone navigating a citric acid sensitivity, the tricky part with fruit-forward recipes is usually the processed stuff — bottled dressings, canned fruit, and packaged mixes are common culprits. Here, every single component is fresh and whole, so you know exactly what you're working with. The dressing leans on real lime juice and zest rather than any concentrate or additive, and the honey pulls everything together with a gentle sweetness that lets the fruit shine. A short rest in the bowl lets the flavors meld beautifully before you pile it all into those little lime cups. Torn mint on top is optional but adds a cool, herby finish that makes the whole thing feel extra 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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