Fresh Fruit Cup Recipe

Prepare strawberries

Wash strawberries, remove hulls, and slice into quarters (or halves for very large berries). Measure out 1 cup.

Prepare blueberries

Rinse blueberries and drain thoroughly. Measure out 1 cup.

Prepare pineapple

Trim and core a fresh pineapple, then dice into roughly 1/2-inch pieces. Measure out 1 cup.

Prepare mango

Peel and dice a ripe mango into 1/2-inch cubes. Measure out 1 cup.

Prepare grapes

Rinse seedless grapes and halve any large grapes. Measure out 1 cup.

Prepare kiwi

Peel two kiwis and slice into rounds or half-moons. Use both to equal the specified quantity.

Place all prepared fruit in a large mixing bowl and gently toss to combine. Handle fruit gently to avoid crushing softer pieces.

Make the dressing

In a small bowl, whisk together 2 tablespoons fresh lime juice and 1 tablespoon honey until the honey dissolves. Stir in the finely chopped fresh mint, 1 teaspoon orange zest (if using), and a pinch of sea salt.

Combine dressing with fruit

Pour the dressing over the mixed fruit. Using a large spoon, gently toss the fruit and dressing until evenly coated. Taste and adjust sweetness with more honey if needed, or add a little more lime juice for brightness.

Chill briefly

Cover the bowl and refrigerate the fruit cup for 10–20 minutes to let flavors meld. Do not chill longer than 1 hour if you plan to add granola, as it will soften.

Portion the dressed fruit into 4 small cups or bowls (about 1 cup fruit per serving).

If desired, sprinkle 2 tablespoons toasted coconut flakes over each serving (or divide across servings) and/or top each portion with a little granola just before serving to keep it crisp.

Garnish each cup with a small mint sprig and serve immediately. Store any leftover dressed fruit in an airtight container in the refrigerator for up to 2 days (granola and toasted coconut should be stored separately).