Sliced Seasonal Fruit Recipe

Wash all fruit

Rinse all fruit under cold running water. For berries, place in a colander and gently shake to remove dirt. Pat dry thoroughly with paper towels or a clean kitchen towel to prevent dilution of flavors.

Peel and slice larger fruit

Peel any fruit that should be peeled (kiwi, some stone fruit if preferred). On a cutting board, core apples or pears, then slice into 1/4-inch (6 mm) crescent slices. For peaches or nectarines, slice into wedges about 1/2-inch (12 mm) thick. For mango, slice the cheeks away from the pit and score the flesh into cubes, then turn out and slice off cubes.

Segment citrus (optional)

If using oranges or grapefruit, trim the top and bottom, cut away the peel and pith, then slice between the membranes to remove segments (supremes). This keeps citrus neat and prevents bitterness from pith.

Prepare small fruit

Leave seedless grapes whole or halve large grapes. Hull strawberries and halve or quarter depending on size. If using blueberries or raspberries, leave whole and inspect for stems. Toss bite-sized pieces into the mixing bowl.

Cut melon

If using melon (cantaloupe, honeydew), cut in half, remove seeds, slice flesh from rind, and cut into 1-inch (2.5 cm) cubes or melon balls.

In a small bowl, whisk together the fresh lemon juice and honey or maple syrup until smooth. The lemon brightens flavor and prevents browning on apples/pears.

Pour the lemon-honey dressing over the prepared fruit in the large mixing bowl. Gently fold with a large spoon or spatula 6–8 times to coat all pieces without bruising delicate berries.

Taste a small piece and, if desired, sprinkle the 1/4 tsp coarse sea salt over melon or citrus to enhance sweetness, or dust 1/4 tsp ground cinnamon over apple/pear slices for warmth. Gently fold again to distribute.

Tear or thinly slice the mint leaves and scatter them over the fruit, reserving a few whole leaves for garnish.

Transfer the dressed, sliced fruit to a serving platter or bowl, arranging larger slices around the perimeter and berries/grapes in the center for visual appeal.

Garnish with the reserved whole mint leaves. Serve immediately at room temperature or chilled—if chilling, cover and refrigerate for up to 1–2 hours to avoid sogginess.

Leftovers: store in an airtight container in the refrigerator for up to 48 hours. Note that fruit will release juices; stir gently before serving and drain excess liquid if preferred.