Fruit Salad Recipe

Wash and dry

Rinse all berries, grapes, and herbs under cold running water. Pat dry thoroughly with paper towels or a clean kitchen towel to avoid diluting the salad.

Hull and slice strawberries

Trim the green tops off the strawberries and cut into halves or quarters depending on size so pieces are roughly bite-sized (about 1/2 inch to 1 inch).

Prepare blueberries and grapes

Leave blueberries whole. Halve the green grapes lengthwise to ensure easy eating and even distribution.

Dice pineapple and mango

Trim the pineapple and mango, remove cores and pits, then cut into approximately 1/2-inch dice. Aim for uniform pieces so texture is consistent.

Prepare apple

Core and dice the apple into 1/2-inch pieces. To prevent rapid browning, toss the apple pieces immediately with 1 teaspoon of the lime juice (from the dressing) as you add them to the mixing bowl.

Slice banana and segment orange

Slice the banana into 1/4-inch rounds just before combining to minimize browning. Remove peel and pith from the orange, then segment or supremé it and cut segments in half if large.

In a small bowl, whisk together the remaining fresh lime juice (reserve 1 tsp used for apples), honey (or maple syrup), orange zest, chopped mint, a pinch of sea salt, and a pinch of ground black pepper until combined and slightly emulsified. Taste and adjust sweetness or acidity as desired.

In a large mixing bowl, combine all prepared fruit: strawberries, blueberries, pineapple, mango, grapes, apple, banana, and orange segments. Pour the dressing over the fruit.

Gently toss everything together with a large spoon or salad tongs until fruit is evenly coated with the dressing. Be careful with delicate berries to avoid crushing them.

Taste and adjust: add a touch more honey if you prefer sweeter, or a squeeze more lime if you prefer tang. If the salad will sit for more than 30 minutes, wait to add bananas and orange segments until serving to keep texture fresh.

Transfer to a serving bowl, garnish with a few reserved whole mint leaves and an extra sprinkle of orange zest if desired. Chill in the refrigerator for 15–30 minutes for flavors to meld, or serve immediately.