Cut Fruit Recipe

Wash hands thoroughly. Rinse all fruit under cold running water, rubbing gently to remove dirt and residues. Pat dry with a clean towel.

Place the cutting board on a stable surface and have your knife and bowl ready.

Core and slice

Place an apple on its side. Using the chef's knife, slice off a thin piece from one side to create a flat base. Stand apple upright and cut down both sides of the core to remove three large wedges, or cut around the core in a circular motion to remove it. Slice each wedge into 1/4-inch (6 mm) thick slices. Repeat with the second apple.

If desired, immediately toss apple slices with 1 tablespoon lemon juice to slow browning. Transfer apple slices to the large mixing bowl.

Peel and slice

Peel each banana. Cut into 1/2-inch (1.3 cm) thick rounds using the knife. If preparing ahead, toss banana slices gently with 1/2 tablespoon lemon juice to reduce browning and add to the mixing bowl with the apples.

Grapes

If grapes are on stems, pull them off and remove any stems or spoiled grapes. Leave whole or cut in half lengthwise if you prefer smaller pieces. Add grapes to the mixing bowl.

Strawberries

Hull strawberries by cutting off the green cap and any white core. Slice strawberries lengthwise into halves or quarters depending on size (aim for pieces similar in size to the other fruit). Add to the mixing bowl.

Segment or slice

For easy eating, peel the orange using a knife or your hands, removing as much pith as possible. Separate into segments and, if large, cut each segment in half. Alternatively, slice the orange crosswise into 1/4-inch rounds and cut rounds in half. Add to the mixing bowl.

If using honey glaze: in the small bowl, combine 1 tablespoon honey and 1 teaspoon water. Stir or microwave 5–7 seconds until easily pourable, then whisk to combine. Drizzle evenly over fruit in the large mixing bowl.

Gently toss all fruit with two large spoons to combine and distribute juices and glaze. Taste and adjust: add remaining 1/2 tablespoon lemon juice if more brightness is desired.

Transfer the cut fruit to a serving platter or bowl. Garnish with mint leaves if desired.

Serve immediately. If storing, cover tightly and refrigerate. Use within 1 day for best texture (apples and bananas brown over time).