Assorted Fresh Fruit Recipe

Prepare strawberries

Rinse strawberries under cold water, hull (remove green caps) and quarter or halve depending on size to yield about 2 cups. Place in a large mixing bowl.

Prepare blueberries and grapes

Rinse blueberries and add 1 cup to the bowl. Rinse grapes, halve any large grapes and add 1 cup to the bowl.

Prepare mango

Peel and dice the mango into roughly 1/2-inch pieces to make about 1 cup. Add to the bowl.

Prepare pineapple

Trim and core the pineapple, then cut into bite-sized pieces (or use pre-cut) to yield 1 cup. Add to the bowl.

Prepare kiwi and orange

Peel and slice 2 kiwis and add to the bowl. Segment one orange (cut away peel and pith, then cut between membranes) or use mandarin segments to equal about 1 cup; add to the bowl.

Prepare apple (optional)

If using the apple, core and thinly slice or dice it. To prevent browning, toss the apple pieces immediately with the lemon juice before adding to the fruit bowl.

Make light dressing

In a small bowl or measuring cup combine 1 tablespoon fresh lemon juice, 1 teaspoon honey or maple syrup, and a pinch of sea salt. Whisk until the honey dissolves and the mixture is slightly emulsified.

Combine and toss

Pour the lemon-honey dressing over the assembled fruit. Gently toss with a large spoon or salad tongs until the dressing lightly coats all the fruit. Taste and adjust sweetness by adding up to an additional 1 teaspoon honey if desired.

Add herbs and nuts

Stir in 2 tablespoons chopped fresh mint. If using, sprinkle 2 tablespoons toasted sliced almonds or chopped walnuts over the top for crunch.

Chill and serve

Cover the bowl and chill in the refrigerator for 10–30 minutes to let flavors meld, or serve immediately at room temperature. Serve in individual bowls or on a large platter. Leftover fruit can be stored in an airtight container in the refrigerator for up to 48 hours (apples may brown faster).