Fruit Bowl Recipe

Prepare strawberries

Rinse strawberries under cold water, pat dry, remove stems, and cut larger berries in half so pieces are roughly bite-size (about 1 cup when halved).

Prepare blueberries

Rinse blueberries, drain well, and set aside (about 1 cup).

Prepare kiwi

Peel the kiwi with a paring knife or peeler, slice into rounds or half-moons about 1/4-inch thick (from 2 kiwis).

Prepare pineapple

Trim top and bottom of pineapple, stand upright and slice off skin, remove eyes, core, and dice into bite-size pieces (measure about 1 cup).

Prepare mango

Peel and dice mango into bite-size cubes, taking care around the pit (about 1 cup).

Prepare banana

Peel and slice banana on a slight angle into 1/4-inch slices, add just before serving to avoid browning.

Combine all prepared fruit in a large mixing bowl and gently toss to distribute evenly.

Make citrus-honey dressing

In a small bowl whisk together 2 tablespoons fresh lime juice, 1 tablespoon honey or maple syrup, 2 teaspoons chopped fresh mint, and a pinch of sea salt until combined and slightly emulsified.

Dress the fruit

Pour the dressing over the tossed fruit and gently fold with a large spoon or spatula until evenly coated. Taste and adjust sweetness or acidity by adding more honey or lime if desired.

Optional toppings

If using, sprinkle 2 tablespoons toasted shredded coconut and 2 tablespoons chopped nuts over the fruit. Dollop 1 cup plain Greek or coconut yogurt on the side or in the center of the bowl as desired.

Serve immediately for freshest texture. If making ahead, store the dressed fruit in an airtight container in the refrigerator for up to 24 hours; add banana slices and crunchy toppings just before serving.