Fruit Salad Recipe

Wash and prep

Rinse all whole fruits (strawberries, blueberries, grapes, kiwi, apple, mango, pineapple) under cold running water. Pat dry with paper towels to remove excess moisture.

Hull and slice strawberries

Remove the green caps from the strawberries and slice them into halves or quarters depending on size so pieces are roughly bite-sized (about 2 cups total).

Halve the grapes and add to a large mixing bowl. Keep blueberries whole and add to the bowl.

Peel and dice the pineapple and mango into roughly 1/2-inch pieces. Add to the bowl.

Peel and slice the kiwis; add slices to the bowl. Core and dice the apple (leave skin on if preferred) and add to the bowl. To prevent the apple from browning too much, toss it immediately in a little of the dressing (see dressing steps) or squeeze a few drops of lime over it.

Wait to slice and add the banana until just before serving to prevent browning; keep it whole or halved until then.

In a small bowl or measuring cup, combine 2 tablespoons fresh lime juice, 2 tablespoons fresh orange juice, 1 tablespoon honey, 1 teaspoon finely grated lime zest, a pinch of sea salt, and an optional pinch of black pepper.

Whisk until honey is fully dissolved and the dressing is emulsified. Stir in 2 tablespoons finely chopped fresh mint.

Pour about three-quarters of the dressing over the prepared fruit in the large mixing bowl. Reserve the remaining dressing to adjust flavor or serve on the side.

Gently toss the fruit with a large spoon or spatula until all pieces are lightly coated. Be careful not to mash softer fruits like berries.

Taste and adjust: if fruit needs more brightness, add the remaining dressing; if it’s too sweet, add a squeeze of lime; if too tart, a tiny drizzle more honey.

Slice the banana and fold in just before serving to keep texture fresh.

Transfer the tossed fruit to a serving bowl or divide among individual bowls.

Sprinkle the toasted sliced almonds and extra mint leaves over the top if using for crunch and aroma.

Serve immediately or chill in the refrigerator for up to 1 hour. Note: the salad is best eaten within a few hours of assembly to keep fruit textures fresh.