Fresh Cut Fruit Recipe
Make Fresh Cut Fruit Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Fruit
Brightening Garnish
Method
Fresh Fruit
- 1
Wash and prep
Rinse all fruit under cold running water. Pat dry with clean kitchen towels or paper towels. This reduces surface dirt and helps the dressing adhere.
- 2
Seedless watermelon
Cut a 1–2 inch thick slice from the watermelon. Trim the rind and cut the flesh into 3/4–1 inch cubes. Measure 3 cups and place into a large mixing bowl.
- 3
Pineapple
Trim top and bottom, stand pineapple upright and slice off skin. Remove any remaining eyes with a small paring knife. Cut away core and dice into 3/4–1 inch pieces. Measure 2 cups and add to the bowl.
- 4
Strawberries
Hull the strawberries and halve (or quarter if large). Measure 1 1/2 cups and add to the bowl.
- 5
Grapes & blueberries
If grapes are large, halve them; otherwise leave whole. Measure 1 cup grapes and 1 cup blueberries and add to the bowl.
- 6
Melon & kiwi
Cut honeydew into bite-sized cubes (about 3/4 inch) until you have 1 1/2 cups. Peel and slice kiwi into coins and add 1/2 cup. Combine all fruit gently in the large bowl to avoid crushing softer berries.
Brightening Garnish
- 7
Make the dressing
In a small bowl or measuring cup whisk together 2 tablespoons fresh lime juice and 1 tablespoon honey (or agave) until the honey is fully dissolved. Taste and adjust sweetness if desired.
- 8
Dress the fruit
Drizzle the lime-honey mixture evenly over the combined fruit. Use a rubber spatula or large spoon to gently fold the dressing through the fruit 6–8 times until evenly coated.
- 9
Add mint and finish
Sprinkle 2 tablespoons chopped fresh mint over the dressed fruit and fold gently to distribute. If using, sprinkle 1/4 teaspoon flaky sea salt very lightly to enhance sweetness and flavor (optional).
- 10
Chill and serve
Cover the bowl and chill in the refrigerator for at least 15 minutes (up to 2 hours) to let flavors meld. Serve chilled. This recipe yields about 6 generous servings. Leftovers keep well refrigerated in an airtight container for up to 2 days; toss gently before serving.