Fruit Salad Recipe

Wash and prepare

Rinse all fruit under cold running water. Pat dry with paper towels or a clean kitchen towel to remove excess moisture.

Hull and quarter the strawberries. If any are very large, cut into bite-size pieces so they match the size of the other fruit.

Remove stems and core from the pineapple, then dice into roughly 1/2-inch pieces.

Peel and dice the mango into 1/2-inch cubes, taking care to cut around the pit. Place mango pieces in the bowl with pineapple to avoid browning.

Halve the grapes. Peel and slice the kiwi into rounds or half-moons. Core and dice the apple and toss immediately with a small squeeze of lime (from the dressing) if you plan to hold it for more than a few minutes to reduce browning.

Peel and slice the banana last and add to the bowl just before serving to prevent browning.

Whisk the dressing

In a small bowl, combine fresh lime juice, honey, orange zest and a pinch of kosher salt. Whisk until honey is fully dissolved and the mixture is slightly glossy.

Taste the dressing and adjust — add up to 1 teaspoon more honey if you want it sweeter or another 1/2 tablespoon lime juice if you want more tang.

Place all prepared fruit (except the banana) into a large mixing bowl. Pour the dressing evenly over the fruit.

Gently toss the fruit with a large spoon or salad hands for 10–15 seconds until fruit is evenly coated. Be gentle so soft fruit pieces keep their shape.

Add the banana slices and gently fold them in just before serving.

Tear or thinly slice fresh mint leaves and sprinkle over the salad. If using, sprinkle the coarse sugar on top for a slight crunch and extra sweetness.

Chill the salad for 10–15 minutes if you prefer it cold, or serve immediately. If you need to hold it longer (up to 2 hours), add banana just before serving and keep refrigerated.