Here, the bright flavors of tropical and summer fruits are perked up with lime and a sprinkle of salt in a gluten friendly summer dish.
Tangy Fruit Salad Gluten-Free Recipe
- 1 mango, peeled, pitted, and cut into cubes
- 1 cup cubed fresh pineapple
- 1 cup cubed watermelon
- 1 pint raspberries
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh mint leaves, thinly sliced
- Zest and juice of 1 lime
- Pinch of kosher salt
In a large serving bowl, combine the mango, pineapple, watermelon, and raspberries. Drizzle on the olive oil then sprinkle on the mint, lime zest and juice, and salt. Gently toss the salad, taking care not to bruise the fruit. Let macerate for 10 minutes, then serve.
Photography Christine Han