Fresh Fruit Recipe

Prepare strawberries

Rinse strawberries under cold water, pat dry, hull and quarter them to yield about 1 cup.

Prepare blueberries

Rinse blueberries, drain and set aside about 1 cup.

Prepare pineapple

Peel and core the pineapple, then dice into roughly 1/2-inch pieces until you have 1 cup. Remove excess juice so salad doesn’t become soggy.

Prepare mango

Peel mango, slice flesh away from the pit, and dice into 1/2-inch pieces to make 1 cup.

Prepare grapes

Rinse green grapes, pat dry and cut each in half to make 1 cup.

Prepare kiwi

Peel and slice kiwi into rounds or half-moons to equal 1 cup.

Prepare orange

If supreming: slice off top and bottom, cut away peel and pith, then slice between membranes to remove segments. Alternatively peel and cut into bite-sized pieces to equal 1 cup.

Gently combine all prepared fruit in a large bowl. Toss once or twice with a large spoon to mix evenly, taking care not to mash softer fruits.

In a small bowl or measuring cup, whisk together 2 tablespoons fresh lime juice and 1 tablespoon honey until the honey is dissolved.

Add 1 teaspoon orange zest, 2 teaspoons finely chopped fresh mint, and a pinch of salt. Whisk briefly to combine and taste; adjust honey or lime if you prefer sweeter or more tart.

Pour the dressing evenly over the bowl of mixed fruit. Using two spoons, gently fold the dressing into the fruit until everything is lightly coated.

If using, sprinkle 2 tablespoons toasted sliced almonds over the top for crunch and garnish with fresh mint sprigs.

Serve immediately at room temperature or chilled. If not serving right away, cover and refrigerate for up to 8 hours; stir gently before serving as some juices may collect at the bottom.