Mixed Fruit Recipe

Wash and dry

Rinse all fruit under cool running water. Pat dry with clean kitchen towels or paper towels to remove excess moisture.

Prepare larger fruit

Cut the watermelon into 1-inch cubes until you have about 2 cups. Core and cut the pineapple into 1/2-inch dice to yield about 1.5 cups. Hull strawberries and halve or quarter them depending on size to make about 1 cup. Halve grapes and slice the kiwi into rounds or half-moons to yield 1/2 cup.

Combine

Place the watermelon, pineapple, strawberries, blueberries, grapes, and kiwi in a large mixing bowl. Gently toss with a large spoon or salad tongs to combine evenly without mashing delicate berries.

Prepare dressing

In a small bowl, whisk together the fresh lime juice and honey until honey is fully dissolved. Taste and adjust: add another 1/2 teaspoon honey if you prefer sweeter, or another 1/2 teaspoon lime if you prefer tang.

Add mint and seasoning

Stir the finely chopped mint into the dressing, then add a pinch of sea salt and a pinch of freshly ground black pepper. The salt and pepper brighten the fruit flavors—use sparingly.

Dress the fruit

Pour the dressing over the fruit in the large bowl. Using two spoons, gently fold the dressing through the fruit until pieces are evenly coated. Do not overmix to avoid bruising berries.

Chill (optional)

If time allows, cover the bowl and chill the mixed fruit for 20–30 minutes in the refrigerator to let flavors meld. For best texture, serve within 2–4 hours of dressing; long storage will make some fruit release juice.

Serve

Transfer the dressed mixed fruit to a serving bowl or individual bowls. Garnish with a few whole mint leaves. Serve chilled or at cool room temperature as a side.