Market Fruit Salad Recipe

Prepare strawberries

Rinse strawberries under cold water, hull and quarter them so pieces are roughly bite-sized (about 2 cups). Transfer to a large mixing bowl.

Prepare berries and grapes

Rinse blueberries and raspberries, drain gently and add to the bowl. Rinse grapes, remove from stems and halve any grapes that are larger than cherry size; add to the bowl.

Prepare kiwi, mango and pineapple

Peel the kiwi and slice into rounds or half-moons. Peel and dice the mango and dice the pineapple into bite-sized pieces. Add both to the bowl.

Prepare apple and banana

Core and dice the apple into similar-size pieces; to prevent browning, toss immediately with half of the lime juice (about 1 tbs). Slice the banana and add to the bowl just before serving if you want minimal browning.

Make dressing

In a small bowl, whisk together the remaining lime juice (about 1 tbs), honey (or maple syrup), orange zest, a pinch of sea salt and finely chopped mint until combined and slightly glossy. Taste and adjust sweetness or acidity as desired.

Toss fruit with dressing

Pour the dressing over the prepared fruit in the large mixing bowl. Gently fold the fruit with a wide spoon or spatula 8–10 times to coat evenly, taking care not to crush delicate berries.

Chill (optional)

Cover and refrigerate the salad for 20–30 minutes to let flavors meld, or serve immediately for the freshest texture.

Finish and serve

Just before serving, sprinkle chopped mint if desired and optionally dust with coarse sugar or turbinado for a slight crunch. Give a final gentle toss and transfer to a serving bowl or individual bowls.