Seasonal Fruit Recipe

Wash all fruit thoroughly under cold running water. Drain in a colander and pat dry with paper towels.

Hull and quarter the strawberries. Place in a large mixing bowl.

Pit the peaches, slice into 8 wedges each (or bite-size slices), and add to the bowl with strawberries.

Remove any stems from grapes and halve them if large; add to the bowl.

Peel and slice the kiwis into half-moons about 1/4-inch thick and gently add to the bowl to avoid crushing.

Combine liquids and seasoning

In a small bowl or jar, whisk together the fresh orange juice, lemon juice, honey, and extra-virgin olive oil until well combined and slightly glossy.

Season the dressing with the salt and black pepper; taste and adjust honey or lemon if you prefer sweeter or tarter.

Pour the dressing evenly over the prepared fruit in the large bowl.

Using two large spoons, gently toss the fruit with the dressing until all pieces are lightly coated, taking care not to mash softer fruit like kiwi and strawberries.

Finely chiffonade or roughly chop about half of the mint leaves and sprinkle them over the tossed fruit; reserve the rest for garnish.

Add the grated lemon zest and toasted sliced almonds to the fruit, and give one gentle final toss to distribute.

Transfer the seasonal fruit to a serving bowl or individual bowls, top with the remaining mint leaves, and serve immediately. Alternatively, chill for 15–30 minutes to meld flavors before serving.