Fruit Cup Recipe

Wash and dry

Rinse all fruit under cold running water. Pat dry with a clean kitchen towel or paper towels to remove excess moisture so the fruit doesn't become watery.

Prepare larger fruit

Peel and core the apple; dice into approximately 1/2-inch (1.2 cm) pieces. Peel the kiwi and slice into 1/4-inch (6 mm) rounds, then halve the rounds if preferred. Dice the pineapple into roughly 1/2-inch pieces.

Prepare small fruit

Hull and quarter the strawberries. Halve the grapes. Leave blueberries whole. Combine all prepared fruit in a large mixing bowl so pieces are similar in size for even presentation and texture.

In a small bowl or measuring cup, whisk together the lime juice, honey (or maple syrup), chopped mint, a pinch of salt and the optional orange zest until the honey is fully dissolved and the dressing is smooth. Taste and adjust sweetness or acidity as desired.

Pour the dressing over the mixed fruit. Using a large spoon or spatula, gently toss the fruit 6–8 times until the dressing lightly coats all pieces. Be gentle to avoid crushing softer berries.

Let the fruit sit for 5–10 minutes at room temperature to allow flavors to marry. If you prefer the fruit colder, refrigerate for 10–15 minutes before serving.

Portion the fruit cup into individual bowls or cups. Garnish with a small mint leaf on top and a light sprinkle of orange zest if using. Serve immediately for best texture.

Leftovers: store in an airtight container in the refrigerator for up to 2 days. Note that softer fruits (especially strawberries and apples) will release juice over time; gently stir before serving.