Fresh Cut Fruit Recipe

Wash and dry

Rinse all whole fruit (grapes, berries, kiwis, mangoes, oranges, lemons/limes if used) under cold running water. Pat dry thoroughly with a clean kitchen towel or paper towels to avoid diluting the fruit salad.

Prepare melons and pineapple

On a large cutting board, cut the watermelon into manageable sections. Remove rind and seeds if any; cut into 1-inch cubes. Slice the cantaloupe and honeydew in half, scoop out seeds, remove rinds and cut into 1-inch cubes. For the pineapple, cut off top and bottom, stand upright and slice skin away, then core and cut into 1-inch chunks.

Prepare berries and grapes

Hull and quarter the strawberries if large; leave small strawberries whole. Remove grapes from stems and halve any very large grapes. Keep blueberries whole and set aside.

Prepare tropical fruits

Peel and slice the kiwis into 1/4-inch rounds or half-moons. Peel and dice mangoes to bite-size pieces (use the 'hedgehog' method or slice around the pit and score the flesh). Segment the oranges by cutting away peel and pith and cutting between membranes to release supremes, or peel and slice into rounds if preferred.

Combine

In a very large bowl, gently combine all prepared fruit pieces (watermelon, pineapple, honeydew, cantaloupe, grapes, strawberries, blueberries, kiwis, mango, and orange segments). Toss carefully to avoid mashing softer fruits.

Make dressing

In a small bowl or measuring cup, whisk together the fresh lime juice and honey until smooth and the honey is dissolved. Taste and adjust: add up to 1 additional teaspoon honey if you prefer sweeter, or a pinch more lime juice for brightness.

Dress the fruit

Drizzle the lime-honey dressing over the combined fruit. Sprinkle the chopped fresh mint evenly over the fruit. Add the coarse sea salt and, if using, a small crack of freshly ground black pepper to heighten flavors. Gently toss once or twice to distribute dressing and herbs without bruising fruit.

Chill (recommended)

Cover the bowl with plastic wrap or transfer to an airtight container and chill in the refrigerator for 20–30 minutes to let flavors meld. If serving immediately, a short 5–10 minute rest is fine.

Portion and garnish

Divide the fruit into serving bowls or a large platter. If desired, sprinkle toasted coconut flakes or toasted chopped nuts on top and serve with a side of plain Greek yogurt. Garnish with a few whole mint leaves for presentation.

Storage

Store leftover fruit salad in an airtight container in the refrigerator for up to 2 days. Note: fruit will release juices over time; drain or stir before serving. Do not freeze.