Fresh Fruit Recipe

Wash and prepare fruit

Rinse all fruit under cold running water. Gently pat strawberries, blueberries and grapes dry with a clean kitchen towel or paper towels. Hull and quarter the strawberries; halve the grapes if large. Peel, core and dice the pineapple and mango into roughly 1/2-inch pieces. Peel and slice the kiwi into rounds or half-moons. Place all prepared fruit in a large mixing bowl.

Taste a small piece of each fruit as you prepare to ensure ripeness and adjust quantities if needed. Keep fruit chilled until ready to assemble if not serving immediately.

Make the dressing

In a small bowl, whisk together the fresh lime juice, honey, orange zest, finely chopped mint and a pinch of salt until the honey is fully dissolved and the dressing is smooth.

Taste the dressing and adjust: add more honey if you prefer sweeter, or an extra 1/2 teaspoon lime juice for brighter acidity. Dressing should be light and slightly glossy.

Pour about half of the dressing over the prepared fruit and gently toss with a large spoon or salad tongs to coat evenly. Reserve remaining dressing to serve on the side or add more to taste.

Transfer the tossed fruit to a serving bowl or individual bowls. Sprinkle toasted sliced almonds over the top if using, and tuck fresh mint leaves around or on top as garnish.

Serve immediately, or chill in the refrigerator for up to 1 hour before serving. Leftovers keep well refrigerated for up to 24 hours; if juices accumulate, drain a little before serving.