Seasonal Fruit Recipe

Select and wash

Choose approximately 6 cups total of a variety of ripe seasonal fruit (examples: strawberries, blueberries, raspberries, peaches, nectarines, plums, kiwi, grapes, mango, pears). Rinse fruit under cold water and drain in a colander. Pat dry with paper towels or a clean kitchen towel.

Trim and cut

Hull strawberries and slice into halves or quarters as needed. Pit and slice stone fruit (peaches, plums, nectarines) into 1/2-inch wedges. Peel and dice mango or kiwi into bite-sized pieces. Halve or leave grapes whole. Combine all prepared fruit in a large mixing bowl and gently toss to even out distribution.

In a small bowl, whisk together 2 tablespoons fresh lemon juice and 1 tablespoon honey (or maple syrup) until smooth. Stir in 1 teaspoon fresh orange zest and 2 teaspoons finely chopped fresh mint. Taste and adjust sweetness (add up to 1 additional teaspoon honey if fruit is very tart).

If using, add a light pinch of ground black pepper (about 1/8 to 1/4 teaspoon) to the dressing for a subtle savory contrast. Set the dressing aside for 2–3 minutes to let flavors meld.

Pour the dressing evenly over the bowl of prepared fruit. Using a large spoon or spatula, gently fold the dressing into the fruit so pieces remain intact and do not become mushy. Cover the bowl with plastic wrap or a lid and refrigerate for 15–30 minutes to allow flavors to marry (no more than 1 hour for very delicate berries).

If using nuts, heat a small skillet over medium heat. Add 1 tablespoon sliced almonds or chopped pistachios and toast, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool.

After resting, give the fruit a final gentle toss. Taste and adjust: if you want extra brightness add a squeeze more lemon; if you like extra sweetness add a touch more honey. Spoon the fruit into serving bowls or a large shallow serving dish.

Garnish each portion with toasted nuts, extra mint or basil leaves, and a light dusting of coarse sugar if desired. Serve with a dollop of plain yogurt or mascarpone alongside, if using.

Store any leftovers covered in the refrigerator and consume within 24–48 hours for best texture and flavor.