Fruit Cup Recipe
Make Fruit Cup Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fruit
Dressing & Finish
Method
Fruit
- 1
Prepare strawberries
Rinse strawberries under cold water, hull by removing the green tops, then quarter each berry so pieces are bite-sized (about 1 cup when done).
- 2
Prepare blueberries and grapes
Rinse blueberries and grapes. Drain well. If grapes are large, halve them lengthwise. Place 1 cup blueberries and 1 cup grapes into the mixing bowl.
- 3
Prepare pineapple
Peel, core, and dice fresh pineapple into roughly 3/4-inch cubes until you have 1 cup. If using canned, drain thoroughly and pat dry before dicing.
- 4
Prepare mango and kiwi
Peel and dice 1/2 cup mango into bite-sized cubes. Peel and slice 1/2 cup kiwi into rounds or half-moons. Add both to the mixing bowl with the other fruit.
- 5
Combine fruit
Gently fold all prepared fruit together in a large bowl so the mixture is evenly distributed, taking care not to crush softer berries.
Dressing & Finish
- 6
Make dressing
In a small bowl or jar combine 2 tablespoons fresh lime juice, 1 tablespoon honey (or agave), 1 teaspoon lime zest (optional), and a pinch of fine sea salt. Whisk or shake until the honey is fully dissolved.
- 7
Add mint
Finely chop 2 tablespoons of fresh mint leaves and stir them into the dressing.
- 8
Toss fruit with dressing
Pour the dressing over the mixed fruit. Gently toss with a rubber spatula or large spoon until fruit is lightly glazed and evenly coated, being careful not to macerate delicate berries.
- 9
Chill and serve
For best flavor, cover and chill the fruit cup in the refrigerator for 15–30 minutes to let flavors marry. Serve chilled in individual cups or a single serving bowl. Garnish with a small mint sprig if desired.
- 10
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that softer fruit (especially strawberries and mango) will release juices over time; gently stir before serving.