Fresh Fruit Salad Recipe

Prepare strawberries

Rinse strawberries under cold water, pat dry, remove stems and hull if needed, then quarter or slice to yield about 1 cup.

Prepare blueberries and grapes

Rinse blueberries and grapes. Drain well. Halve the seedless grapes and measure 1 cup combined with the blueberries.

Dice pineapple and mango

Peel and core the pineapple, then dice into bite-sized pieces. Peel and dice the mango to similar size. Combine to total about 2 cups (1 cup each).

Prepare kiwi and orange

Peel and slice the kiwi into rounds or half-moons. If using a whole orange, segment (supreme) it by cutting away peel and pith and removing segments, or drain canned mandarin segments well.

Prepare apple

Core and dice the green apple into bite-sized pieces. To prevent browning if you are not serving immediately, toss the apple with 1 tsp lime juice from the dressing.

Combine all prepared fruit in a large mixing bowl gently so pieces remain intact.

In a small bowl or jar, whisk together the fresh lime juice and honey (or maple syrup) until combined. Stir in the finely chopped fresh mint, orange zest (if using), a pinch of fine sea salt, and an optional pinch of black pepper. Taste and adjust sweetness or acidity: add up to 1 tsp more honey or 1/2 tbs more lime juice if desired.

Pour the dressing over the mixed fruit. Gently toss with a large silicone spatula or two spoons until fruit is evenly coated, taking care not to mash softer berries.

If using, sprinkle the toasted slivered almonds over the top and tuck fresh mint leaves among the fruit for color and aroma.

Transfer the salad to a serving bowl or divide among individual bowls. Serve immediately, or chill in the refrigerator for up to 1 hour before serving for a colder salad. Serve within 4–6 hours for best texture; apples may brown slightly over time.