Seasonal Fresh Fruits Salad Recipe

Wash and dry

Gently rinse all berries, grapes, and stone fruit under cold water. Pat dry thoroughly with a clean kitchen towel or paper towels to avoid diluting the dressing and making the salad watery.

Hull and cut berries

Remove hulls from strawberries and quarter them so they are bite-sized. Leave blueberries whole.

Peel and dice tropical fruit

Peel and dice the mango into roughly 1/2-inch cubes. Peel and slice kiwi into rounds or half-moons depending on size.

Prep pome and citrus

Core and dice the apple; toss immediately with a light squeeze of lemon (about 1/2 tsp) if not using right away to prevent browning. Segment the orange (supreme) or drain canned mandarin segments and pat dry.

Combine all prepared fruit in a large mixing bowl. Gently toss to mix, being careful not to mash softer fruit like berries or kiwi.

In a small bowl or jar, whisk together the fresh lemon juice, honey (or maple syrup), chopped mint, lime zest (if using), and a pinch of fine sea salt until well combined. Taste and adjust sweetness or acidity: add up to 1 tsp more honey if you prefer sweeter, or another 1/2 tsp lemon juice for more brightness.

Pour the dressing over the mixed fruit. Using a large spoon or spatula, gently fold the dressing into the fruit until evenly coated, taking care to keep the fruit pieces intact.

If using optional add-ins, sprinkle toasted nuts and/or crumbled cheese over the top and gently fold once or leave as a garnish. Add microgreens or baby arugula just before serving if you want a savory, peppery contrast.

Taste and adjust: add a small pinch of salt if the fruit seems flat, or a little extra lemon juice or honey to balance flavors.

Transfer to a serving bowl or individual plates. Serve immediately at room temperature or chilled. If making ahead, cover and refrigerate for up to 4 hours; toss gently before serving to redistribute any juices.