Seasonal Fruits Recipe

Choose 5–6 pieces of seasonal fruit that are ripe but may be imperfect in appearance (small bruises, uneven shapes). Examples: peaches, plums, pears, apples. Aim for a variety of textures and colors.

Wash all fruit thoroughly under cool running water. Pat dry with a clean towel. For berries and grapes, place in a colander and rinse gently; spin-dry or pat dry to avoid sogginess.

Inspect each fruit and remove any small bruises or blemished spots with a paring knife. If a fruit has a large damaged area, cut around it and use the remaining good flesh.

Slice larger fruits: halve and pit stone fruit (peaches/plums), core and slice pears or apples into wedges. Keep bite-sized pieces for easy serving. Leave small fruits (berries, grapes) whole.

Make the dressing

In a small bowl, whisk together 2 tablespoons lemon juice and 1 tablespoon honey or maple syrup until incorporated. Taste and adjust sweetness or acidity as needed. Optionally add 1 teaspoon extra-virgin olive oil for a richer mouthfeel.

Place all prepared fruit in a large mixing bowl. Drizzle the lemon-honey dressing evenly over the fruit.

Toss gently with a large spoon or salad servers to coat the fruit without bruising. Let the fruit macerate for 5–10 minutes at room temperature so flavors meld and juices loosen slightly.

Tear 2 tablespoons fresh mint leaves and fold them into the fruit just before serving to preserve their fresh aroma. If using, sprinkle 1 teaspoon coarse sea salt evenly to heighten sweetness.

If desired, spoon plain yogurt or mascarpone into individual bowls or onto a serving platter as a bed for the fruit (about 1/4 cup per serving).

Arrange the dressed seasonal fruit over the yogurt or directly in a large bowl. Scatter 1/4 cup chopped toasted nuts and microgreens or extra mint sprigs on top for texture and visual contrast.

Serve immediately at room temperature or chilled (up to 2 hours refrigerated). Leftovers: store in an airtight container in the refrigerator and consume within 24–36 hours; toss gently before serving as juices may accumulate.