Name: Foundry Food + Taps FRESH CUT SEASONAL FRUIT Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 cups ripe pineapple, cored and cut into bite-size chunks; 2 cups seedless watermelon, cut into 1-inch cubes; 1.5 cups ripe cantaloupe, seeded and cubed; 1 cups red seedless grapes, halved if large; 0.5 cups ripe kiwi, peeled and sliced; 1 cups fresh berries (strawberries, blueberries, raspberries) mixed; 1 cups seasonal stone fruit (peaches or nectarines), pitted and sliced; 2 tbs fresh lime juice; 1 tbs honey or agave nectar; 2 tbs fresh mint leaves, finely sliced; 0.25 tsp coarse sea salt; 2 tbs toasted coconut flakes (optional)

Method

Prepare fruit

Wash and dry

Rinse all fruit under cool running water. Pat dry with paper towels or a clean kitchen towel. Wash berries gently in a colander and let drain thoroughly.

Peel, core and cut pineapple

Trim top and bottom from the pineapple. Stand upright and slice away the skin in strips. Remove remaining eyes with a paring knife, core with a knife and cut into 1-inch chunks to yield about 2 cups.

Cut watermelon and cantaloupe

Slice watermelon in half, then into manageable wedges. Cut flesh away from rind and cube into 1-inch pieces for about 2 cups. Halve the cantaloupe, remove seeds, peel or scoop flesh and cut into 1-inch cubes (about 1.5 cups).

Prep grapes and berries

Remove grapes from stems and halve any large grapes. Hull and quarter strawberries if using. Keep smaller berries whole to preserve texture. Combine about 1 cup mixed berries and 1 cup grapes.

Slice stone fruit and kiwi

Halve and pit peaches or nectarines and slice into wedges (about 1 cup). Peel kiwi with a spoon or paring knife and slice into rounds or half-moons (about 1/2 cup).

Combine fruits

In a large mixing bowl gently fold together the pineapple, watermelon, cantaloupe, grapes, berries, stone fruit and kiwi until evenly distributed. Be gentle to avoid crushing soft berries.

Finish and serve

Make dressing (optional)

In a small bowl whisk together 2 tablespoons fresh lime juice and 1 tablespoon honey or agave until combined. Taste and adjust sweetness.

Dress fruit

Pour the lime-honey dressing evenly over the fruit and gently toss with a large spoon to coat. If you prefer fruit plain, skip this step.

Add mint, salt and coconut

Sprinkle 2 tablespoons finely sliced fresh mint and 1/4 teaspoon coarse sea salt over the tossed fruit, then gently fold. If using, sprinkle 2 tablespoons toasted coconut flakes on top just before serving to preserve crispness.

Chill and store

For best flavor, chill the fruit 15–30 minutes before serving. Store leftovers in an airtight container in the refrigerator up to 2 days (berries will soften sooner).

Serve

Divide into individual bowls or serve from a chilled bowl as a light side, breakfast option or dessert.

Fresh Cut Seasonal Fruit Recipe