Fresh Fruit Recipe

Wash and dry

Rinse all berries, grapes, and kiwi under cold running water in a colander. Pat dry gently with a clean kitchen towel or paper towels to remove excess water so the fruit doesn't dilute the dressing.

Hull and slice strawberries

Trim the green tops from the strawberries and slice them into halves or quarters depending on size so they are similar in size to the other fruit pieces.

Prepare pineapple and mango

If not already diced, cut the pineapple and mango into roughly 1/2-inch (1–1.5 cm) cubes. Remove any tough core from the pineapple.

Slice kiwi and halve grapes

Peel and slice the kiwi into rounds or half-moons. If grapes are large, halve them; leave smaller grapes whole.

Place all prepared fruit in a large mixing bowl and gently toss to combine so the colors and textures are evenly distributed.

In a small bowl or measuring cup, whisk together the fresh lime juice, honey, orange zest, and a pinch of sea salt until the honey is fully dissolved and the mixture is smooth.

Stir in the chopped fresh mint leaves. Taste and adjust — if you prefer sweeter, add up to 1 teaspoon more honey; for more brightness, add a little more lime juice.

Pour the citrus-honey dressing over the bowl of mixed fruit. Gently fold the dressing through the fruit using a large spoon or spatula to coat evenly without mashing the fruit.

Let the fruit sit 5–10 minutes at room temperature to allow flavors to marry, or chill for up to 1 hour if you prefer it cold.

Divide the dressed fruit among 4 serving bowls. If desired, add a spoonful of Greek yogurt or a dollop of whipped cream to each bowl and sprinkle with toasted sliced almonds for crunch.

Serve immediately. Leftovers can be refrigerated in an airtight container for up to 48 hours; note that softer fruit (berries, mango) may release more juice over time.