Mixed Fruit Recipe

Wash all fruit thoroughly under cool running water. Pat dry with a clean towel.

Core and dice the apple into bite-sized pieces. Place in a large mixing bowl and toss immediately with 1 tablespoon of the lemon juice to slow browning.

Peel the banana and slice into 1/4-inch rounds. Add to the bowl.

Peel and segment the orange over the bowl to catch juices; remove any membrane and add segments and any juice to the bowl.

If using grapes, halve large grapes and add to the bowl. If using small grapes, add whole.

Add the diced pineapple and hulled, quartered strawberries to the bowl.

Combine dressing

In a small bowl or measuring cup whisk together the remaining 1 tablespoon lemon juice, honey (or maple syrup), orange zest (if using), a pinch of sea salt and the sliced mint until smooth.

Pour the dressing over the mixed fruit and gently toss with a large spoon or spatula until fruits are evenly coated. Taste and adjust sweetness with more honey if desired.

If using cinnamon, sprinkle it lightly over the fruit and toss once more for a warm note.

Cover and refrigerate for at least 15 minutes to let flavors meld (up to 2 hours). Bananas will brown more the longer they sit; if serving later, add banana slices just before serving.

Just before serving, fold in optional toasted nuts or shredded coconut if using. Serve chilled on its own or with a scoop of yogurt.