Fruit Salad Recipe

Wash and dry

Rinse all berries, grapes, kiwi, and mango under cold running water. Pat dry with a clean kitchen towel or paper towels to remove excess moisture so the salad doesn't become watery.

Hull and cut berries

Hull the strawberries and cut them into halves or quarters depending on size so pieces are bite-sized and similar in size to the other fruit.

Peel and dice the pineapple and mango into roughly 1/2-inch pieces. Peel and slice the kiwi. Halve grapes if large. Slice the banana just before combining to prevent browning.

In a small bowl, whisk together the fresh lime juice, honey (or maple syrup), finely chopped mint, and orange zest until the honey is dissolved and mixture is smooth. If you prefer a creamy dressing, whisk in the Greek yogurt until smooth and combined.

Place all prepared fruit (strawberries, blueberries, grapes, pineapple, kiwi, mango) in a large mixing bowl. Add the sliced banana last.

Pour the dressing over the fruit. Gently toss with a large spoon or salad servers until fruit is evenly coated. Be gentle to avoid crushing delicate berries.

Taste and adjust: add a little more honey if you like it sweeter, or a squeeze more lime for extra brightness.

Transfer the fruit salad to a serving bowl or individual bowls. Sprinkle toasted chopped nuts on top for crunch, garnish with fresh mint leaves, and finish with a light pinch of flaky sea salt if using.

Serve immediately, or chill in the refrigerator for 30–60 minutes to let flavors meld. If refrigerated, add banana just before serving to avoid sogginess.