Seasonal Fresh Fruit Recipe

Prepare fruit

Wash all fruit thoroughly under cold running water. Pat dry with paper towels or a clean kitchen towel.

Hull and quarter strawberries; leave smaller berries whole. Halve or slice stone fruit and remove pits. Peel and segment citrus, removing membranes if preferred (supremes). Core and dice apple or pear if using; toss immediately with a teaspoon of lemon or lime juice to prevent browning.

Cut larger fruits (melon, peaches) into bite-sized pieces so that total combined fruit measures about 6 cups. Place all cut fruit in a large mixing bowl.

Make dressing

In a small bowl, whisk together fresh lime or lemon juice and honey or maple syrup until combined.

Stir in chopped fresh mint and optional basil. Add coarse flake sea salt and freshly ground black pepper; whisk briefly to dissolve salt and distribute seasonings.

Taste the dressing and adjust: add up to 1 teaspoon more honey if you prefer sweeter, or additional citrus juice if you prefer tangier.

Pour the dressing evenly over the bowl of prepared fruit.

Gently toss the fruit with a large spoon or spatula 6–8 times until fruit is lightly coated with the dressing. Avoid overmixing or smashing delicate berries.

If using, toast chopped nuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Cool slightly, then sprinkle over the dressed fruit.

Crumble soft cheese over the fruit for a savory contrast, or scatter microgreens/baby arugula for peppery freshness.

Give the salad one gentle final toss to incorporate garnishes, taking care not to bruise fruit.

Let the fruit sit at room temperature for 10–15 minutes to allow flavors to mingle, or chill for up to 1 hour for a colder salad. If chilling, wait to add delicate garnishes (microgreens, cheese) until just before serving.

Serve in individual bowls or a large shallow platter. Offer extra lime/lemon wedges, honey, and cracked pepper at the table.