Very Appeeling Recipe

Prepare fruit

Peel the bananas and slice into 1/4-inch rounds. Core the apples and cut into 1/4-inch slices or small wedges, then immediately toss the apple slices with 1 tablespoon lemon juice to prevent browning. Hull and halve the strawberries; leave blueberries whole.

Sweeten fruit

Place the banana slices, apple slices, strawberries, and blueberries in a large mixing bowl. Drizzle 2 tablespoons honey (or maple syrup) and 1 tablespoon lemon juice over the fruit. Gently toss with a large spoon to coat evenly, being careful not to mash the bananas. Let sit at room temperature for 5–10 minutes so flavors meld.

Toast nuts (optional)

If using nuts, warm a small skillet over medium heat, add the chopped walnuts or pecans and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool slightly before adding to the salad.

If serving with yogurt, spoon individual portions of Greek yogurt into bowls or onto a platter before adding the fruit mix.

Make dressing

In a small bowl or jar, combine 2 tablespoons extra-virgin olive oil, 1 tablespoon white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup or honey, 1/4 teaspoon black pepper, and 1 teaspoon sea salt. Whisk vigorously (or shake the jar with the lid on) until the dressing is emulsified and slightly thickened.

Taste and adjust: add a little more vinegar for brightness, a pinch more salt if needed, or another 1/2 teaspoon honey if you prefer sweeter. Dressing should be balanced, slightly tangy and sweet to complement the fruit.

Pour about half of the dressing over the tossed fruit and gently fold to coat. Reserve the remaining dressing to drizzle when serving so the fruit doesn't get soggy if you will hold it for a short time.

Transfer the dressed fruit to a serving bowl or divide among 4 bowls (or plates) if serving individually. If you prepared yogurt, place a dollop (about 1/4 cup) alongside or beneath the fruit for each serving.

Sprinkle the toasted nuts over the top, followed by the fresh mint leaves. Finish with a very light pinch (about 1/8–1/4 tsp) of flaky sea salt to enhance the fruit flavors and a light drizzle of the reserved dressing if desired.

Serve immediately. Leftovers keep covered in the refrigerator for up to 24 hours (note: bananas will soften and darken over time).