Eosinophilic Esophagitis Friendly No-Cook Fruit Salad
Eating with eosinophilic esophagitis means scrutinizing every ingredient list, and finding a dish that's both safe and genuinely exciting can feel like a tall order. This vibrant fruit salad delivers on both fronts ā a colorful mix of strawberries, blueberries, grapes, watermelon, kiwi, and pineapple that looks stunning in a bowl and tastes even better than it looks. The dressing is just honey, fresh lime juice, and a little lime zest whisked together, so there's nothing hidden, nothing processed, and nothing to second-guess. Fresh mint scattered over the top adds a bright, cooling note that ties everything together beautifully. Because there's no cooking involved, the fruits stay crisp and juicy, and the whole thing comes together in minutes with zero heat and zero stress. It's the kind of dish that works as a light snack, a crowd-pleasing side, or even a refreshing dessert that everyone at the table can enjoy without hesitation.
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Learn more āIngredients
6 servings
- 2 cups strawberries, hulled and quartered
- 1 cup blueberries
- 1 cup red grapes, halved
- 2 cups watermelon, cut into 1-inch cubes
- 2 kiwis, peeled and sliced into half-moons
- 1 cup pineapple chunks, fresh or canned (drained)
- 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 strawberries, blueberries, grapes, watermelon, kiwi, and pineapple to a large mixing bowl.
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