Fruit Cup Recipe

Wash all fruit thoroughly under cold running water. Pat dry with paper towels or a clean kitchen towel.

Hull and quarter the strawberries. Peel and slice the kiwi. Halve or quarter large grapes. Dice the pineapple into bite-sized pieces. Cut the seedless watermelon into 1/2-inch cubes.

Place all prepared fruit in a large mixing bowl. Gently toss together to combine, taking care not to crush softer berries.

Whisk dressing

In a small bowl, combine the fresh lime juice and honey (or maple syrup). Whisk until the honey is fully dissolved. Stir in the chopped fresh mint, orange zest, and a pinch of salt if using.

Taste the dressing and adjust sweetness or acidity as needed—add up to 1 teaspoon more honey for sweetness or another 1/2 tablespoon lime juice for brightness.

Pour the dressing over the mixed fruit. Using a large spoon, gently fold the dressing through the fruit until evenly coated, being careful with delicate berries so they don’t break.

Let the fruit cup rest in the refrigerator for 10–15 minutes to allow flavors to meld. If preparing farther ahead, wait up to 1 hour; drain any excess liquid before serving if the fruit becomes watery.

Just before serving, sprinkle the optional toasted coconut or chopped nuts over the fruit cup for texture and garnish with a few whole mint leaves.

Serve chilled in individual cups or a large bowl.