Seasonal Fruit Recipe

Wash and drain

Rinse all fruit under cold water. Drain in a colander and pat dry gently with kitchen towels or paper towels.

Hull and slice strawberries

Hull strawberries and slice thickly (halves or quarters depending on size) so they hold their shape.

Pit and slice stone fruit

Pit peaches or plums and slice into 1/4-inch wedges. If using firmer fruit (pears), peel if desired and cut into bite-size pieces.

Prepare smaller fruits

Leave blueberries and raspberries whole. Peel and slice kiwi into rounds or half-moons. Combine all prepared fruit in a large mixing bowl so pieces are similar in size for even presentation.

In a small bowl or measuring cup, whisk together honey or maple syrup (3 tbs), fresh lemon juice (2 tbs), orange zest (1 tsp) and vanilla extract (1 tsp) until combined. Taste and adjust sweetness or acidity — add up to 1 tbs more honey or 1 tbs more lemon juice if needed.

Add a pinch of sea salt to the dressing and whisk again. The salt brightens the fruit flavors.

Pour the dressing over the bowl of prepared fruit. Gently toss with a large spoon or spatula 6–8 times until fruit is evenly coated, being careful not to mash delicate berries.

Add the thinly sliced mint (2 tbs) and gently fold it in. Taste and adjust: add a pinch more salt, a squeeze of lemon, or a drizzle more honey if desired.

Let the fruit sit for 10–15 minutes at room temperature to allow flavors to meld. If not serving within an hour, refrigerate; bring to room temperature 10 minutes before serving for best flavor.

Plating

Transfer the dressed fruit to a serving bowl or divide among individual side-dish bowls.

Sprinkle toasted nuts (1/4 cup) over the top for crunch and garnish with microgreens or extra mint sprigs. Finish with optional lime zest (1/2 tsp) for a bright aromatic note.

Serve immediately as a refreshing side dish alongside main courses, brunch, or grilled dishes.