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Ingredients
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Fresh Fruit
Simple Citrus-Honey Dressing (optional)
Method
Fresh Fruit
Prepare strawberries
Rinse 2 cups strawberries under cold running water. Pat dry on a clean towel. Hull by removing the green tops with a small paring knife or strawberry huller, then slice hulled strawberries into halves or quarters so pieces are roughly bite-sized (about 1/2-inch to 3/4-inch pieces).
Prepare blueberries
Rinse 1 cup blueberries and drain in a colander. Pat dry gently to avoid crushing.
Prepare orange segments
Peel 1 medium orange: cut off both ends, slice away peel and white pith with a sharp knife, then working over a bowl to catch juices, cut between the membranes to release segments (supreme the orange). Collect any juices that accumulate in the bowl — these will be used in the dressing.
Place the prepared strawberries, blueberries, and orange segments in a medium mixing bowl and gently toss to combine. If serving immediately, transfer to a serving bowl or divide among 2-3 plates.
Simple Citrus-Honey Dressing (optional)
Make dressing
In a small bowl, whisk together 2 tablespoons fresh orange juice (include any juice collected while segmenting the orange), 1 teaspoon honey, 1 teaspoon fresh lemon juice, 1 teaspoon finely grated orange zest and a pinch of salt until honey is dissolved and dressing is slightly emulsified.
Finish salad
Pour the dressing over the mixed fruit and toss gently to coat. Taste and adjust sweetness with a little more honey if desired. Tear 6 fresh mint leaves into small pieces and sprinkle over the fruit. Chill for 10–15 minutes if you prefer the fruit cold before serving.