Seasonal Fruit Recipe

Wash and dry all fruit and greens thoroughly. Hull strawberries and quarter them if large. If using melon or large stone fruit, remove skin and pit then dice into bite-sized pieces.

Core the apple or pear and slice thinly; if you prefer, toss slices immediately with a teaspoon of lemon juice to prevent browning (this uses part of the lemon juice in the dressing if desired).

If using a leafy base, spread 2 cups mixed baby greens or arugula lightly across a serving bowl or platter as the bed for the fruit.

Combine strawberries, blueberries, sliced peach/nectarine, apple/pear, and any additional seasonal fruit in a large mixing bowl. Gently toss to mix, taking care not to crush softer fruit.

Make the dressing

In a small bowl or jar combine 2 tablespoons fresh orange juice, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Whisk vigorously or close the jar and shake until the honey is dissolved and the dressing is emulsified (a uniform pale mixture). Taste and adjust salt, honey, or lemon to balance sweetness and acidity.

Reserve about 1 tablespoon of dressing for drizzling on the greens (if using) and lightly toss the remaining dressing with the mixed fruit so pieces are gently coated but not swimming in liquid.

If using a leafy base, transfer the dressed fruit onto the bed of greens. Otherwise arrange the dressed fruit in a shallow serving bowl or platter.

Sprinkle torn fresh mint leaves and toasted nuts evenly over the fruit. Crumble soft goat cheese or feta on top if using for a creamy, tangy contrast.

Grate a little lime zest over the finished dish for a bright aromatic lift, then give a final light drizzle of the reserved dressing over the top.

Serve immediately at room temperature or chilled. Leftovers can be refrigerated in an airtight container up to 24 hours, but expect softer texture as juices release.