Fruit & Berries Recipe
melon, honeydew, pineapple, mixed berries
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Ingredients
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Fruit
Berries & Garnish
Method
Fruit
Prepare the watermelon
Cut the seedless watermelon into quarters. Working with one quarter at a time, remove rind and white pith, then cut flesh into 1/2-inch cubes until you have about 2 cups. Transfer to a large mixing bowl.
Prepare the honeydew
Cut the honeydew in half, scoop out seeds, peel, and slice off the rind. Chop the flesh into 1/2-inch cubes to yield about 1.5 cups. Add to the mixing bowl with the watermelon.
Prepare the pineapple
Trim top and bottom of the pineapple, stand upright and slice off the rind and eyes. Core and cut the flesh into 1/2-inch cubes to make about 1 cup. Add to the bowl with the other melons.
Berries & Finish
Prepare strawberries
Hull the strawberries and halve or quarter them depending on size so pieces are roughly the same scale as melon cubes. Add to the bowl.
Add blueberries and raspberries
Gently fold in the blueberries and raspberries, being careful not to crush the raspberries.
Dress the fruit
In a small bowl or measuring cup, whisk together the fresh lime juice and honey or agave (if using) until combined. Pour the dressing over the fruit and gently toss to coat evenly. Taste and adjust sweetness with an additional 1/2 to 1 teaspoon honey if desired.
Chill and garnish
Refrigerate the fruit salad for at least 15–30 minutes to let flavors meld. Before serving, gently toss again and sprinkle the chopped or whole mint leaves over the top as garnish. Serve chilled.