Seasonal Fruit Recipe

1. Choose and prepare fruit

Select about 6 cups of seasonal fruit that are ripe and flavorful. Good combinations: strawberries (hulled and halved), blueberries, raspberries, peaches (peeled, pitted, sliced), nectarines (sliced), plums (pitted and sliced), apples (peeled optional, cored and sliced), pears (cored and sliced), grapes (halved), or kiwi (peeled and sliced). Aim for 3–5 different fruits for variety. Place all prepared fruit in a large mixing bowl.

2. Gently toss the fruit to combine, being careful not to macerate delicate berries.

3. Dress the fruit

Sprinkle the 2 tablespoons fresh lemon juice evenly over the fruit to brighten flavors and prevent browning. Sprinkle the 2 teaspoons sugar or drizzle honey and gently toss to coat. Let sit 5–10 minutes so juices lightly macerate and flavors meld.

4. If using citrus zest, grate 1 teaspoon of lemon or orange zest over the fruit and toss gently to distribute.

5. Fold in the 2 tablespoons sliced fresh mint if using, combining lightly so mint flavor perfumes the fruit without overpowering it.

6. If you want crunch, sprinkle the 1 tablespoon chopped toasted nuts over the top just before serving so they stay crisp.

7. Serve

Spoon the fruit into individual bowls. Add a dollop (about 1/4 cup each) of plain yogurt or whipped cream per serving if desired. Finish with a light grind (a pinch) of freshly ground black pepper if using, for a subtle savory contrast.

8. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note: fruit will soften and juices will increase over time.