Fruit Cup Recipe

1. Prepare strawberries

Rinse strawberries under cold water, pat dry, hull and quarter them so pieces are roughly 1/2 inch.

2. Prepare pineapple

Peel and core the pineapple, then cut into 1/2-inch dice. Alternatively use pre-cut fresh pineapple and trim to bite-sized pieces.

3. Prepare grapes and blueberries

Rinse grapes and blueberries. If grapes are large, halve them; leave blueberries whole. Drain well.

4. Prepare kiwifruit, mango and apple

Peel and slice the kiwi, then quarter slices. Peel and dice the mango into 1/2-inch pieces. Core the apple and dice into similar-sized pieces; toss the apple immediately with half the lime juice to slow browning.

5. Combine all prepared fruit in a large mixing bowl and gently fold together so colors and textures are evenly distributed.

6. Make the dressing

In a small bowl whisk together the remaining lime juice, honey, chopped mint, and sea salt until honey is dissolved and the dressing is smooth. Add a pinch of freshly ground black pepper if using.

7. Pour the dressing over the bowl of mixed fruit. Gently toss the fruit with two large spoons to coat evenly, taking care not to crush delicate berries.

8. Taste and adjust: add up to 1 tsp more honey if you prefer sweeter, or a little more lime juice for brightness.

9. Chill the fruit cup for at least 15 minutes to allow flavors to meld, or serve immediately at room temperature. Garnish with a few whole mint leaves if desired.