Capsaicin Free Tropical Fruit Salad with Lime & Ginger
Bright, juicy, and bursting with sunshine flavors, this tropical fruit salad is the kind of dish that makes you feel like you're eating somewhere warm and breezy. Mango, pineapple, papaya, and kiwi get tossed in a zesty lime and honey dressing with freshly grated ginger and a pinch of turmeric, creating a combination that's vibrant without any heat. For anyone managing sensitivity to capsaicin, fruit salads can still be a minefield — some recipes sneak in chili-lime seasoning or tajín-style spice blends that are anything but gentle. Every single ingredient here is naturally free of that concern, so you can dig in without second-guessing the dressing. A short rest lets the fruit soak up all that citrusy goodness before you finish it off with torn fresh mint and optional toasted coconut flakes for a little texture. It works beautifully as a light dessert, a brunch centerpiece, or a refreshing side alongside grilled proteins. Simple, stunning, and completely stress-free to put together.
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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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