Assorted Fruits Recipe

Wash and dry

Rinse all berries, grapes, kiwi, apple, mango, and pineapple pieces under cold running water. Gently pat dry with a clean towel or paper towels. Place on a tray to finish draining while you prepare other items.

Hull and slice strawberries

Remove the green tops from the strawberries and discard. Slice larger berries in half or quarters so pieces are bite-sized (aim for roughly 1/2 to 1-inch pieces).

Prep grapes and blueberries

Trim any stems from grapes and leave them whole. Keep blueberries whole; discard any soft or damaged berries.

Cut pineapple

If using a whole pineapple, remove the crown and base, slice off the skin, and cut out the eyes. Slice the pineapple into rings or chunks and cut into roughly 3/4- to 1-inch bite-sized pieces. If using pre-cut pineapple, just drain any excess juice and cut larger pieces smaller as needed.

Peel and slice kiwi and mango

Peel the kiwi and slice into rounds or half-moons about 1/4-inch thick. Peel the mango, cut the flesh away from the pit, and dice into 1-inch cubes.

Segment orange and slice apple

If using an orange or clementines, peel and separate into segments, removing any pith and membrane if desired. Core the apple (optional) and slice into bite-sized wedges or dice. Toss the apple pieces immediately with the juice of half a lemon (about 1 tsp) to prevent browning.

Combine fruits

In a large mixing bowl, gently fold together the prepared strawberries, blueberries, green and red grapes, pineapple, kiwi, mango, orange segments, and apple pieces. Mix carefully to avoid crushing softer berries.

Make honey-lemon dressing (optional)

In a small bowl whisk together 2 tablespoons honey and the juice of the remaining half lemon (about 1 tbsp). Drizzle the honey-lemon mixture over the fruit in the large bowl and gently toss to coat. This brightens flavors and keeps fruit glossy.

Garnish and serve

Taste the fruit and adjust sweetness with more honey if desired. Transfer fruit to a serving bowl or arrange on a platter. Garnish with fresh mint leaves and sprinkle toasted coconut flakes on top if using. Serve chilled, with plain Greek yogurt on the side for dipping.

Storage

Cover the fruit salad and refrigerate for up to 2 days. Note: softer berries will break down faster; for best texture assemble just before serving. Keep dressing separate if planning to store longer.