Mixed Fruit Recipe

Prepare strawberries

Rinse strawberries under cold water, pat dry, remove stems, and quarter or halve to yield about 1 cup.

Prepare blueberries

Rinse blueberries and drain well. Measure 1 cup and set aside.

Prepare pineapple

Peel, core, and dice fresh pineapple into bite-sized pieces to make 1 cup. If using pre-cut pineapple, drain excess juice.

Prepare mango

Peel and dice a ripe mango into roughly 1/2–3/4-inch cubes until you have 1 cup.

Prepare grapes

Rinse grapes, dry, and halve larger grapes; measure 1 cup.

Prepare kiwi and banana

Peel and slice kiwis to make 1/2 cup. Peel and slice the banana just before combining to avoid browning; set aside.

Combine all prepared fruit in a large mixing bowl. Gently toss once or twice to distribute pieces evenly, taking care not to crush softer fruit like blueberries and banana.

Make dressing

In a small bowl, whisk together 2 tablespoons fresh lime juice and 1 tablespoon honey until the honey dissolves. Add the chopped fresh mint, optional orange zest, and a pinch of coarse sea salt; whisk briefly to combine.

Dress fruit

Pour the dressing over the bowl of mixed fruit. Using two large spoons, gently fold the dressing into the fruit until evenly coated, taking care not to mash delicate pieces. Taste and adjust — add another 1/2 teaspoon honey if you prefer sweeter, or a few drops more lime for brighter acidity.

Chill and serve

Let the salad sit 10–15 minutes in the refrigerator to allow flavors to meld (optional). Serve chilled or at cool room temperature, garnished with a few whole mint leaves and a small sprinkle of orange zest if desired.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Note bananas will brown and soften; consider adding banana only when serving if you plan to keep leftovers.