Seasonal Fruit Plate Recipe

Wash and dry

Rinse all fruit under cold running water. Pat dry with clean kitchen towels or paper towels. For berries and grapes, dry carefully to avoid bruising.

Prep firm fruit

Peel, seed and cube the melon; peel, pit and dice the mango or pineapple if using. Place these firmer fruits in separate bowls to keep juices contained.

Prep delicate fruit

Hull and halve or quarter the strawberries depending on size. Slice stone fruit (peaches/nectarines) into 1/4-inch slices. Keep berries whole if small (blueberries, raspberries). Remove stems from grapes and leave whole or halve large grapes.

In a small bowl combine the fresh lime juice, honey (if using) and a light pinch of coarse sea salt. Whisk until honey is dissolved. This quick dressing brightens the fruit without weighing it down.

Gently toss the diced melon, mango/pineapple and sliced stone fruit with half of the dressing to lightly glaze them. Toss berries, grapes and strawberries separately with the remaining dressing, mixing gently to keep berries intact.

Select a shallow platter or individual plates. Arrange the fruits in groups or sections by type (for a composed look) or gently mix them together for a rustic bowl. Use contrasting colors next to each other for visual appeal (e.g., green melon next to red strawberries).

Scatter a few torn mint leaves over the fruit and tuck small sprigs of whole mint around the plate. Drizzle any remaining dressing lightly over the assembled plate. If desired, sprinkle the toasted nuts over the fruit and add small dollops of Greek yogurt or mascarpone at the side of the plate.

Finish with a light dusting of coarse sea salt if using and place edible flowers or microgreens as a final decorative touch. Serve immediately at cool room temperature or chilled.