Wash all fruit thoroughly. Hull and halve the strawberries. If using large grapes, halve them. Peel and dice the mango. Slice any stone fruit (peach/nectarine) into 1/4-inch slices. Place all prepared fruit into a large mixing bowl and gently toss to combine.

Taste a small spoonful of the combined fruit to check sweetness. Use the dressing to adjust brightness and sweetness as needed.

Honey-Mint Dressing

Make dressing

In a small bowl or jar, whisk together the honey (or maple syrup), lime juice, and orange juice until smooth. Stir in the chopped fresh mint, lime zest, salt, and a small pinch of black pepper. Taste and adjust: add up to 1 teaspoon more honey or maple syrup if you prefer sweeter, or a squeeze more lime for extra acidity.

If using a jar, close and shake vigorously for 10–15 seconds to emulsify the dressing and release the mint aroma.

Assemble & Serve

Dress the fruit

Drizzle about two-thirds of the honey-mint dressing over the fruit in the mixing bowl. Gently toss the fruit with a large spoon or spatula for 20–30 seconds to coat evenly without bruising. Taste and add remaining dressing if desired.

Transfer the dressed fruit to a serving bowl or individual plates. Scatter toasted chopped almonds or pistachios over the top if using, and tuck extra mint sprigs among the fruit for garnish.

Serve immediately at room temperature or chill for up to 30 minutes before serving. Leftover dressed fruit will keep covered in the refrigerator for up to 24 hours, but fruit may release extra juice.