Fresh Fruit Bowl Recipe

Wash and dry

Rinse all fruit under cold running water and pat dry with a clean towel or paper towel. This includes berries, kiwi skin, and any fruit with skin you will keep on until cutting.

Peel and cut

Peel and dice mango and pineapple into bite-sized 1/2- to 3/4-inch pieces. Peel kiwi and slice into rounds or half-moons. Peel and segment orange if using, removing membranes, then chop into bite-sized pieces.

Slice banana last

Peel and slice the banana into 1/4-inch rounds just before assembly to prevent browning. If you prefer, toss banana slices with 1 tsp fresh lime or lemon juice to slow oxidation and add brightness.

Combine

In a large mixing bowl, gently fold together the prepared diced fruit, berries, and banana slices. Sprinkle a pinch of coarse sea salt over the fruit and toss lightly to enhance flavor.

Divide the mixed fruit evenly between 4 serving bowls (about 1 cup fruit per bowl if making 4 servings; adjust if serving size differs).

If adding yogurt, spoon 1/4 cup to 1/2 cup Greek or coconut yogurt on top of each fruit portion (use more yogurt for a creamier bowl).

Drizzle approximately 1/2 teaspoon honey or maple syrup over each bowl, or omit for a less sweet option.

Scatter 1/4 cup granola and 1/2 tablespoon chopped toasted nuts over each bowl for crunch.

Finish each bowl with a sprinkle of chia or flax seeds (about 1/4 tablespoon each) and garnish with a couple of mint leaves.

Serve immediately for best texture. If preparing up to a few hours ahead, store the prepared mixed fruit (without yogurt, granola or seeds) in an airtight container in the refrigerator. Add yogurt and crunchy toppings just before serving.

Leftover cut fruit will keep 1–2 days refrigerated; bananas will brown faster — slice just before serving.