Fresh Fruit Cup Recipe

Prepare watermelon

Cut rind from the watermelon and remove seeds if present. Cut flesh into 1/2- to 3/4-inch cubes until you have about 2 cups. Place in a large mixing bowl.

Prepare pineapple

Trim top and base of the pineapple, remove skin and eyes, core, and cut into roughly 1/2-inch pieces to yield about 1 cup. Add to the bowl with watermelon.

Prepare strawberries

Wash and hull the strawberries. Slice larger berries into halves or quarters so pieces are similar in size to the other fruit, making about 1 cup. Add to the bowl.

Prepare grapes

Rinse the green grapes, remove any stems and halve them if large to equalize size. Add about 1 cup to the bowl.

Prepare blueberries and kiwi

Rinse blueberries and drain. Peel the kiwi and cut into small wedges or cubes to equal about 1 cup. Add both to the mixing bowl.

In a small bowl or jar combine 2 tablespoons fresh lime juice and 1 tablespoon honey or maple syrup. Whisk or shake until honey is dissolved. Stir in the finely grated lime zest and 2 teaspoons chopped fresh mint.

Pour the dressing over the assembled fruit in the large mixing bowl. Gently toss with two large spoons or salad servers until fruit is evenly coated. Taste and adjust: if you want a brighter note, add an extra 1/2 tablespoon lime juice; for more sweetness add up to 1 teaspoon more honey. If using, sprinkle 1/4 teaspoon flaky sea salt and toss once more to release flavors.

Cover and chill in the refrigerator for at least 15 minutes to let flavors meld (up to 2 hours). Chill no longer than 3 hours if you want firmer texture — longer will make fruit release more juice.

Before serving, give the fruit a gentle stir, taste, and adjust mint or lime if needed. Portion into individual cups or bowls and garnish with a small mint sprig and a thin lime wedge if desired.