Assorted Dessert Fruits Recipe

Wash and dry

Rinse all fruits under cool running water. Place berries and grapes in a colander and gently shake to remove excess water; transfer to a clean towel or paper towels to dry. Pat dry strawberries, blueberries, and grapes to prevent dilution of the syrup and to keep the presentation tidy.

Prepare strawberries and grapes

Hull strawberries (remove green tops) and halve or quarter them depending on size so each piece is bite-sized. If using large grapes, halve them; leave small grapes whole.

Slice kiwi

Peel the kiwis with a spoon or vegetable peeler. Slice into 1/4- to 1/3-inch coins or halve the coins for smaller bites. Arrange neatly to show the green interior if plating.

Dice mango

Stand the mango on its stem end and slice off the cheeks on both sides of the large pit. Score the flesh of each cheek in a grid without cutting through the skin, then scoop the cubes out with a spoon. Alternatively, peel and dice into roughly 1/2-inch pieces.

Cut pineapple

If using whole pineapple, slice off the top and bottom, stand it up and remove the rind in vertical strips, then core and cut into 3/4- to 1-inch bite-sized chunks. If using pre-cut pineapple, trim any brown edges and cut into uniform pieces.

Slice peaches/nectarines

Wash and halve the peaches or nectarines, remove the pit, and slice into 1/4-inch wedges or bite-sized pieces. If fruit is very firm, you can briefly toss with a teaspoon of lemon or lime juice to prevent browning.

Slice bananas just before serving

Peel bananas and slice into rounds or diagonal slices about 1/3-inch thick. Because bananas brown quickly, add them at the last minute or toss with a little lemon/lime juice from the optional syrup to slow oxidation.

Combine and arrange

Place prepared fruit in a large bowl and gently toss to combine, or arrange on a platter separated by color/type for an attractive display. Handle berries and soft fruits gently to avoid crushing.

Make the dressing

In a small bowl, whisk together the honey (or agave), lime or lemon juice, and a pinch of fine sea salt until combined. If using cinnamon for stone fruit, whisk it in now. Taste and adjust: add a little more honey for sweetness or more citrus for brightness.

Toss fruit with dressing

Drizzle 1 to 2 tablespoons of the dressing over the fruit bowl and gently toss to coat evenly. Use sparingly with delicate berries so they don't become soggy; reserve any extra dressing to serve on the side.

Garnish and serve

Transfer fruit to a serving bowl or individual dessert plates. Sprinkle torn or whole fresh mint leaves over the top for aroma and color. Serve immediately. If you must hold the fruit, keep refrigerated up to 2 hours and add bananas right before serving.