Eating well on the autoimmune protocol doesn't mean sacrificing color, sweetness, or excitement at the table — and this vibrant bowl of tropical fruit is proof. Mango, pineapple, papaya, kiwi, and fresh strawberries come together in a combination that's as stunning to look at as it is to eat, making it an easy crowd-pleaser for all four servings. The dressing is where things get really interesting: full-fat coconut milk, freshly squeezed lime juice, lime zest, raw honey, and grated ginger whisk into a silky, bright coating that clings to every piece of fruit. Every single ingredient here is protocol-friendly, so there's no label-reading stress or ingredient swaps required. A quick 15-minute chill in the fridge lets the flavors meld beautifully, and a handful of torn fresh mint right before serving adds an herby lift that ties the whole thing together. A light dusting of Ceylon cinnamon is an optional finishing touch that adds warmth without stepping outside the boundaries of the protocol. This is the kind of dish that feels indulgent but is genuinely nourishing — perfect as a light dessert, a refreshing side, or even a bright breakfast bowl.
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AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
In a small bowl, whisk together the coconut milk, lime juice, lime zest, honey, and grated ginger until smooth and fully combined.
Combine the mango, pineapple, papaya, kiwi, and strawberries in a large mixing bowl.
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