Fresh Fruit Recipe

Wash and dry

Rinse all berries, grapes, and kiwi under cold running water. Pat dry gently with paper towels or a clean kitchen towel to remove excess moisture so the fruit doesn’t become watery.

Hull and slice strawberries

Remove hulls from strawberries with a paring knife. Slice large strawberries into halves or quarters so pieces are roughly 1/2–1 inch. Smaller strawberries can be left whole or halved.

Prepare blueberries and grapes

Remove any stems from blueberries. Halve grapes if they are large to make them easier to eat and to release more juice into the salad.

Dice pineapple

Trim top and bottom of the pineapple, cut away the skin in vertical strips, remove the core, then dice the flesh into roughly 1/2-inch pieces. Alternatively use pre-cut pineapple, drained.

Peel and slice kiwi

Peel kiwis with a small knife or spoon, then slice into rounds or half-moons about 1/4–1/2 inch thick.

Peel and dice mango

Peel the mango, slice flesh away from the pit, then dice into 1/2-inch cubes. If using the hedgehog method, score the cheek and scoop out the cubes.

Slice banana last

Peel and slice the banana just before assembling to prevent browning. Toss the slices quickly with a teaspoon of lime juice if you want to reduce discoloration.

In a large mixing bowl combine the prepared strawberries, blueberries, pineapple, kiwi, mango, green grapes, and red grapes. Gently fold the fruit with a large spoon or spatula to mix without smashing softer fruits.

Make optional dressing

In a small bowl whisk together the fresh lime juice, honey, and a pinch of sea salt until the honey is dissolved. Taste and adjust — add another 1/2 tablespoon honey if you prefer it sweeter.

Pour the dressing evenly over the mixed fruit and fold gently to coat. The lime-honey dressing brightens flavors and helps preserve color of bananas if used.

Transfer the fruit to a serving bowl. Scatter the torn or chiffonade mint leaves over the top and sprinkle toasted coconut flakes if using.

Serve immediately, or chill covered in the refrigerator for up to 2 hours. If storing longer, add banana and mint just before serving to keep them fresh.