Brazil Nut Free Tropical Fruit Salad with Lime & Ginger
Bright, juicy, and bursting with sunshine flavors, this tropical fruit salad is the kind of dish that instantly transports you somewhere warm. Chunks of mango, pineapple, papaya, and kiwi get tossed in a zesty dressing of fresh lime juice, honey, grated ginger, and a pinch of turmeric — it's simple to pull together but tastes genuinely special. The short rest time is a small but smart step that lets the fruit release its natural juices and meld with the dressing, turning everything glossy and deeply flavorful. Torn fresh mint lifts the whole bowl, and optional toasted coconut flakes add a subtle crunch that makes it feel a little more finished. For anyone navigating nut allergies, this recipe is a genuine relief — every ingredient is straightforward and naturally free from the hidden risks that can sneak into store-bought fruit mixes or pre-made dressings. It works beautifully as a light dessert, a vibrant brunch side, or even a refreshing afternoon snack on a hot day. The whole thing comes together in one bowl with minimal prep, which means less cleanup and more time enjoying it.
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Learn more →Ingredients
4 servings
For the salad
- 2 cups fresh mango, cut into ¾-inch cubes
- 2 cups fresh pineapple, cut into ¾-inch cubes
- 1 ½ cups fresh papaya, cut into ¾-inch cubes
- 3 kiwis, peeled and sliced into half-moons
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh mint leaves, torn
- 2 tbsp unsweetened coconut flakes, toasted (optional)
Instructions
- 1
In a large mixing bowl, whisk together the lime juice, lime zest, honey, grated ginger, and ground turmeric until the honey is fully dissolved and the dressing is uniform.
- 2
Add the mango, pineapple, papaya, and kiwi to the bowl and gently fold to coat all the fruit in the dressing.
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