Fresh Fruit Recipe
Make Fresh Fruit Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Fruit Bowl
Optional Dressing & Garnish
Method
Fresh Fruit Bowl
- 1
Prepare and Rinse
Rinse all berries, grapes, and pineapple under cold running water in a colander. Pat dry gently with a clean kitchen towel or paper towels. This removes field dust and preserves texture.
- 2
Hull and Slice Strawberries
Trim the green hulls from the strawberries with a small paring knife, then halve or quarter each strawberry depending on size so pieces are roughly bite-sized (aim for 1/2- to 3/4-inch pieces).
- 3
Slice Kiwi and Banana
Peel the kiwi and slice into 1/4-inch rounds, then halve the rounds if desired. Peel the banana and slice on a slight diagonal into 1/4-inch thick slices to keep a nicer shape and slower browning.
- 4
Dice Pineapple
If not pre-cut, remove the pineapple skin and core, then dice into roughly 1/2-inch pieces. If using pre-cut pineapple, check for tough core pieces and remove.
- 5
Assemble Fruit
In a large mixing bowl, combine the prepared strawberries, blueberries, grapes, pineapple, kiwi, and banana. Gently fold the fruits together using a large spoon to mix without crushing softer berries.
Optional Dressing & Garnish
- 6
Make Dressing
In a small bowl, whisk together the fresh lime juice and honey until honey is dissolved and mixture is glossy. Taste and adjust: add up to 1 tsp more honey if you prefer sweeter, or a few drops more lime for brightness.
- 7
Dress Fruit
Drizzle the lime-honey dressing evenly over the assembled fruit. Gently toss once or twice to coat the fruit evenly, taking care not to overmix which can make berries mushy.
- 8
Finish and Serve
Sprinkle the chopped mint and optional orange zest over the dressed fruit. Serve immediately for best texture and color. If you need to hold it, refrigerate in an airtight container for up to 6 hours; add banana right before serving if you want to avoid browning.