Executive Sliced Fruit Box Recipe
Chef Selection of Seasonal Fruits
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Ingredients
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Fruit Selection
Finishing & Preservation
Method
Fruit Selection
- 1
Select and prepare fruit
Choose the freshest seasonal fruits available. Wash all fruit thoroughly under cold running water. Pat dry with a clean kitchen towel or paper towel so slices aren't watery.
- 2
Strawberries
Hull and halve or quarter strawberries depending on size so total equals about 2 cups. Aim for uniform pieces for a polished presentation.
- 3
Pineapple
Cut off top and bottom, stand upright and remove skin. Slice out the core and cut the flesh into bite-size slices or 1/2-inch chunks to yield about 2 cups.
- 4
Grapes
Remove grapes from stems, discard any damaged ones, and keep whole. If very large, halve them. Measure approximately 1.5 cups.
- 5
Kiwi
Peel kiwi with a paring knife or spoon, then slice into 1/4-inch rounds or half-moons to yield 1 cup.
- 6
Mango
Peel mango, slice flesh off the pit, and dice or slice into 1/2-inch pieces to make 1 cup.
- 7
Stone fruit
If using peaches or nectarines, halve, remove pit, and slice into 1/4-inch wedges to equal 1 cup.
- 8
Apple
Core and thinly slice apple into 1/8–1/4-inch slices or matchsticks. To prevent browning, toss immediately with the lime juice (see Finishing & Preservation).
- 9
Berries
Gently dry blackberries or blueberries and reserve about 1/2 cup whole for filling gaps and color contrast.
Finishing & Preservation
- 10
Prepare glaze (optional)
In a small bowl, whisk together 1 tsp honey and 1 tsp cold water until smooth. This will create a light, thin glaze to give fruit a sheen. If honey is too thick, warm briefly (5–10 seconds) and mix. Omit if you want fruit unsweetened.
- 11
Acid and seasoning
Combine the 1 tbsp fresh lime juice with a pinch (0.25 tsp) sea salt. Toss apple slices immediately in 1/2 tbsp of the lime juice mixture to prevent browning. If desired, lightly toss other fruits (not grapes or berries) with remaining lime juice to brighten flavors—use sparingly so fruit doesn’t become soggy.
- 12
Assemble box
Line the food-safe box with parchment or wax paper. Neatly arrange fruit in the box in visually appealing sections or patterns: place larger pieces (pineapple, mango, stone fruit) in separate clusters; tuck strawberries and apple slices together; fill gaps with grapes and berries for contrast. Aim for balanced color and texture across the box.
- 13
Apply glaze & garnish
If using glaze, lightly brush or drizzle the honey glaze over firm fruits (pineapple, mango, strawberries) to add sheen—do not over-glaze. Scatter mint leaves across the top for aroma and presentation.
- 14
Final chill and storage
Close the lid and chill the box in the refrigerator for at least 15–20 minutes to let flavors marry and keep fruit crisp. Store at 36–40°F (2–4°C) and serve within 24 hours for best texture and flavor. Transport on ice if being delivered.