Mixed Fruit Bowl Recipe

Prep fruit

Wash all berries and fruits. Hull and quarter the strawberries. Peel and dice the mango and pineapple into roughly 1/2-inch pieces. Peel the kiwi and slice into rounds. Slice the banana just before assembling to avoid browning.

Place the prepared strawberries, blueberries, pineapple, mango, kiwi, and banana in a large mixing bowl and gently toss to combine evenly.

Drizzle the fresh lime juice and honey (or agave) over the tossed fruit. Gently fold the fruit with the dressing so pieces are coated but not crushed. Taste and adjust sweetener (add up to 1 more tsp honey) if fruit is not sweet enough.

Let the dressed fruit sit at room temperature for 3–5 minutes to allow flavors to marry (or refrigerate up to 30 minutes for a chilled bowl).

Divide the dressed fruit into two serving bowls (see servings). Sprinkle toasted granola and chopped toasted almonds evenly over each bowl for texture.

Lightly sprinkle the chiffonaded mint leaves and, if using, a very small pinch of ground cinnamon over the top for aroma and a hint of warmth.

If adding frozen yogurt, place 1/2 cup of vanilla frozen yogurt on top of each assembled fruit bowl (0.5 cup total for the recipe as written yields one bowl with topping; adjust if making two bowls). Allow yogurt to soften for 30 seconds to 1 minute before serving so it melds slightly with the fruit.