Eosinophilic Esophagitis Friendly Watermelon Mint Cubes
Cool, juicy, and bursting with summer flavor, this fruit dish is the kind of effortless recipe that feels far more impressive than the work involved. A quick lime-honey dressing gets whisked together and tossed over fresh watermelon, then torn mint leaves add a bright, herbal lift that makes every bite feel refreshing. Managing eosinophilic esophagitis often means scanning every ingredient label for common triggers, and this recipe keeps things beautifully simple — just whole fruit, fresh citrus, honey, mint, and a pinch of sea salt. There are no dairy, wheat, eggs, soy, or nuts in sight, so you can serve this with real confidence. After a short chill in the fridge, the watermelon soaks up the dressing and the flavors meld into something that tastes like it took much more effort than it did. It works equally well as a light snack, a side dish at a cookout, or a palate-cleanser between courses.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 6 cups seedless watermelon, cut into 1-inch cubes (about ½ small watermelon)
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tsp lime zest
- 1 tbsp honey
- ¼ cup fresh mint leaves, torn
- ⅛ tsp fine sea salt
Instructions
- 1
Add the watermelon cubes to a large mixing bowl.
- 2
In a small bowl, whisk together the lime juice, lime zest, honey, and sea salt until the honey is fully dissolved.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!