Fresh Fruit Recipe

Wash and drain

Rinse all berries, grapes and other whole fruits under cold running water. Place in a colander to drain while you prepare other fruits.

Hull and slice strawberries

Remove stems from strawberries and cut into halves or quarters depending on size so pieces are similar in size to other fruit.

Peel and dice larger fruits

Peel and dice pineapple, mango and kiwi into roughly 1/2-inch (1–1.5 cm) pieces. Halve large grapes. Combine all prepared fruit in a large mixing bowl.

In a small bowl or jar, whisk together the fresh lime juice, honey, lime zest, and a pinch of sea salt until honey is completely dissolved. If using, stir in the orange liqueur. Taste and adjust: add up to 1 tsp more honey if you prefer sweeter, or another 1/2 tbs lime juice for more tang.

Finely chop the mint leaves and stir into the dressing, reserving a few whole leaves for garnish.

Pour the dressing over the bowl of mixed fruit. Using two large spoons, gently toss the fruit to coat evenly, taking care not to mash softer berries. Let the fruit macerate in the dressing for 5–10 minutes at room temperature to allow flavors to meld. If making ahead, refrigerate for up to 2 hours; do not marinate much longer or delicate berries may soften too much.

Transfer dressed fruit to a serving bowl or individual bowls. Sprinkle toasted nuts over the top and garnish with reserved mint leaves or microgreens. Serve immediately.

Leftovers: Cover and refrigerate for up to 48 hours. Stir gently before serving. Drain off excess juice if fruit becomes watery.