Low Iodine Tropical Fruit Salad with Lime & Ginger
Bright, juicy, and bursting with color, this tropical fruit salad is the kind of dish that instantly transports you somewhere warm and breezy. Mango, pineapple, papaya, and kiwi are tossed in a zingy dressing of fresh lime juice, lime zest, honey, grated ginger, and a pinch of turmeric — a combination that's simple but genuinely stunning. For anyone navigating a low-iodine protocol, fruit-forward recipes like this one are a natural fit, since every ingredient here is a clean, whole food with no hidden additives or iodized salt to worry about. The short resting time is a small but smart step — it lets the fruit release its natural juices and meld with the dressing so every bite is deeply flavored rather than just coated. Torn fresh mint lifts the whole bowl with an herby brightness, and the optional toasted coconut flakes add a satisfying crunch without compromising the ingredient list. It works beautifully as a light dessert, a refreshing side, or even a vibrant breakfast bowl when you need something that feels indulgent but keeps you on track.
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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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