Fresh Fruit Salad Cups With Granola Recipe

Wash all fresh fruit thoroughly. Hull and quarter the strawberries; halve large blueberries if desired; peel, core and dice the pineapple and mango into approximately 1/2-inch pieces; halve the grapes; segment the orange or clementine if using.

Place all prepared fruit in a large mixing bowl and gently toss to combine, taking care not to mash softer berries.

In a small bowl or jar, whisk together the fresh lime juice, honey (or maple syrup), lime zest and a pinch of kosher salt until the honey is fully dissolved and the mixture is emulsified.

Pour the dressing over the mixed fruit and gently fold to coat evenly. Taste and adjust sweetness or acidity (add up to 1 tsp more honey or another 1/2 tsp lime juice) as needed.

Add the chopped fresh mint to the dressed fruit and gently fold through. Let the fruit macerate for 5–10 minutes at room temperature to allow flavors to meld (or refrigerate up to 30 minutes for cooler service).

Prepare serving cups

If using, spoon about 1 tablespoon of yogurt into the bottom of each mini cup to create a creamy base (optional).

Spoon approximately 3 to 4 tablespoons of the dressed fruit into each cup, distributing colors and fruit types evenly across all cups.

Top each cup with about 1 to 2 tablespoons of granola for crunch. If serving immediately, add the granola just before serving to keep it crisp.

Sprinkle a small amount (about 1/2 teaspoon) of toasted chopped nuts over some cups for extra texture, and finish with a light dusting of chia or hemp seeds and a small mint leaf for garnish.

Serve immediately (granola crisp) or cover and refrigerate for up to 4 hours (note: granola will soften if stored on top of fruit).