Seasonal Fruit Bowl Recipe

Prepare and combine fruit

Wash all fruit thoroughly. Hull and quarter the strawberries. Rinse and drain blueberries. Peel and slice the kiwi. Pit and slice the peach or nectarine. Halve large grapes. Place prepared strawberries, blueberries, kiwi, peach/nectarine and grapes into a large mixing bowl. Do not add the banana yet; slice it just before serving to avoid browning.

In a small bowl or measuring cup, whisk together the fresh lime juice and honey (or maple syrup) until the honey dissolves. Stir in the finely chopped mint and optional orange zest. Taste and adjust sweetness or acidity: add up to 1 extra teaspoon honey if you prefer sweeter, or a little more lime juice if you want brighter acidity.

Dress the fruit

Pour the dressing over the fruit in the large bowl. Gently toss with a large spoon or salad servers for 10–15 seconds until fruit is evenly coated. Let the fruit sit for 5–10 minutes so flavors meld, but no longer than 30 minutes to avoid excess juice release.

If using nuts, toast them briefly in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly browned; cool. Just before serving, fold in sliced banana, sprinkle the toasted nuts and seeds over the top, and add a dollop of yogurt alongside or on top if desired.