Fresh Fruit Bowl Recipe

Rinse all berries and stone-free fruits under cold water and drain well in a colander. Pat dry gently with paper towels to avoid excess liquid.

Hull and quarter the strawberries. Slice the banana and kiwi, dice the pineapple and mango into bite-sized pieces.

Place all prepared fruit in a large mixing bowl. Add blueberries last to avoid crushing them.

In a small bowl or jar, combine the fresh lime juice, honey (or agave), orange zest, and grated ginger if using.

Whisk or shake until honey is fully dissolved and the dressing is smooth. Taste and adjust: add more honey if you prefer sweeter, or another 1/2 tablespoon lime juice for extra brightness.

Pour the dressing over the fruit in the large bowl. Gently toss the fruit with two large spoons to coat evenly, being careful not to mash softer fruits.

Refrigerate the dressed fruit uncovered for 10–15 minutes to let flavors meld, or serve immediately if you prefer firmer fruit.

Taste the fruit and add a very small pinch of coarse sea salt and the optional tiny pinch of black pepper to enhance the flavors. Toss lightly.

Transfer the fruit to a serving bowl or divide among 4 small bowls. Sprinkle torn mint leaves and toasted sliced almonds over the top just before serving.

Serve chilled. Leftovers: store in an airtight container in the refrigerator for up to 24 hours (bananas will brown slightly — add extra banana when serving if desired).