Fresh Fruit Bowl (in Season) Recipe

Rinse and dry

Rinse all fruit under cold running water. Dry thoroughly with a salad spinner or clean kitchen towels to avoid diluting the dressing.

Hull and slice berries

Hull and quarter the strawberries if large. Keep blueberries whole unless you prefer them halved.

Peel and dice the mango into roughly 1/2-inch pieces. Slice peaches or nectarines into thin wedges, and halve large grapes.

Place all prepared fruit in a large mixing bowl. Gently toss to combine, taking care not to mash the softer fruits.

In a small bowl or measuring cup, whisk together the fresh orange juice, fresh lime juice, honey (or maple syrup), and grated orange zest until honey is fully dissolved.

Stir in the finely chopped mint leaves. Taste and adjust sweetness or acidity: add more honey for sweetness or a little more lime for brightness.

Pour the dressing over the bowl of mixed fruit. Gently fold the fruit with a silicone spatula or wooden spoon until fruit is evenly coated. Let sit 5–10 minutes to allow flavors to marry (do not sit longer than 30 minutes to avoid excess juice).

If using, spoon yogurt into serving bowls or dollop on top of the fruit before adding nuts.

Sprinkle the toasted sliced almonds or chopped pistachios over the fruit for crunch.

Garnish with fresh mint sprigs and serve with lime or orange wedges on the side. If desired, finish with a light pinch of flaky sea salt to enhance flavors.

Serve immediately. Leftover fruit can be stored in an airtight container in the refrigerator for up to 2 days; if storing, keep yogurt and nuts separate until serving to preserve texture.