Fruit Bowl Recipe

1. Prepare strawberries

Rinse strawberries under cold water, pat dry with a towel, remove stems and quarter or halve them so they are roughly bite-sized (about 1 cup).

2. Prepare blueberries

Rinse blueberries and drain well; pick out any stems or soft berries (about 1 cup).

3. Prepare mango

Peel and dice the mango into 1/2-inch cubes, avoiding the pit (about 1 cup).

4. Prepare pineapple

Trim, core and dice fresh pineapple into 1/2-inch pieces (about 1 cup). If using canned, drain well and pat dry.

5. Prepare kiwi and banana

Peel and slice the kiwi into rounds or half-moons (about 1 cup). Peel and slice the banana just before assembling to prevent browning.

6. Combine all prepared fruits in a large mixing bowl and gently toss to distribute colors and textures evenly.

7. Make the dressing

In a small bowl or measuring cup, whisk together lime juice, honey (or maple syrup), orange zest and a pinch of sea salt until combined and slightly emulsified.

8. Finish the bowl

Pour the dressing over the tossed fruit and gently fold 6–8 times to coat the fruit without crushing delicate berries.

9. Add mint and optional toppings

Sprinkle the finely sliced fresh mint over the fruit, then add toasted coconut flakes and chia seeds if using. Give one very gentle toss to distribute garnishes.

10. Taste and adjust: if the bowl needs more brightness, add up to 1 teaspoon extra lime juice or a touch more honey to taste. Serve immediately or chill 10–15 minutes for flavors to marry.