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Ingredients
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Mixed Fruit
Finishing & Optional
Method
Fruit Prep
Wash and dry
Thoroughly wash all whole fruit under cool running water. Pat dry with clean kitchen towels or paper towels. For berries (strawberries, blueberries) place in a colander and gently rinse; drain well and pat dry to avoid sogginess.
Prep pineapple
Cut off the top and bottom of the pineapple. Stand upright and slice away the skin in vertical strips, removing eyes. Cut the pineapple in half lengthwise, then into quarters. Remove the fibrous core from each quarter and slice into 1/2-inch thick pieces or bite-sized chunks. You should yield roughly 3–4 cups depending on pineapple size.
Prep melons and watermelon
Halve the cantaloupe and honeydew, scoop out seeds, then slice into 1/2-inch thick wedges and remove rind. Cut into bite-sized cubes (about 1-inch). For watermelon, slice away rind and cut into 1-inch cubes. Place all melon pieces in a large mixing bowl.
Prep strawberries and kiwi
Hull strawberries by removing the green tops and quarter or halve them depending on size (aim for similar bite-size pieces). Peel kiwi and slice into rounds or half-moons about 1/4-inch thick.
Prep grapes and blueberries
Remove grapes from stems, discard any bruised or damaged fruit. Leave blueberries whole; pick through and discard any soft berries.
Combine & Finish
Combine fruit
Gently add the prepared pineapple, melons, watermelon, strawberries, grapes, blueberries and kiwi into a large mixing bowl. Toss carefully with a large spoon or salad hands to distribute evenly without crushing delicate fruit.
Make dressing
In a small bowl whisk together the fresh lime juice and honey (or simple syrup) until combined. Taste and add a pinch of sea salt to brighten flavors, and a small pinch of black pepper if you like a subtle contrast.
Dress the fruit
Pour the lime-honey dressing over the fruit and gently toss to coat. Add the chiffonade of fresh mint and toss lightly to distribute. Taste and adjust sweetness or acidity — add another 1/2 tablespoon honey or 1/2 tablespoon lime juice if desired.
Chill and serve
For best flavor, refrigerate the dressed fruit for 15–30 minutes to let flavors meld. Before serving, give a gentle toss. Transfer to a serving bowl or portion into individual bowls. If using, sprinkle toasted coconut flakes or chopped toasted nuts on top just before serving to maintain texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note: fruit will release juice over time — stir before serving and drain excess liquid if desired.
