Mixed Fruit Recipe

Wash and dry

Rinse all berries, grapes, and kiwis under cold running water. Pat dry with paper towels or a clean kitchen towel to remove excess moisture. This prevents the salad from becoming watery.

Hull and slice strawberries

Remove green tops from strawberries and quarter any large berries so they are bite-sized. Place them in a large mixing bowl.

Prepare other fruits

Add the blueberries to the mixing bowl. Peel and dice the pineapple into roughly 1/2-inch pieces and add. Peel and dice the mango into similar-sized cubes and add. Halve large grapes and add. Peel and slice the kiwis and add. Core the apple, dice into 1/2-inch pieces and add immediately to the bowl to keep size consistent.

In a small bowl or measuring cup, whisk together the fresh lime juice and honey (or agave) until the honey is dissolved and the dressing is smooth.

Add the chopped fresh mint and orange zest to the dressing and stir to combine. If you prefer the fruit slightly sweeter and juicier, stir in the optional coarse sugar until it dissolves.

Pour the dressing over the mixed fruit in the large bowl. Gently toss the fruit with a large spoon or spatula until all pieces are lightly coated with the dressing. Toss carefully to avoid bruising softer fruits like berries.

Taste and adjust: if the fruit needs more brightness, add up to 1 more teaspoon of lime juice. If it needs more sweetness, add another 1/2 teaspoon honey. Optionally finish with a light grind of black pepper to accentuate flavors.

Let the salad rest for 10–15 minutes at room temperature (or refrigerate for up to 30 minutes) so the flavors meld. Stir gently once more before serving.

Garnish with a few whole mint leaves and an extra sprinkle of orange zest if desired. Serve chilled or at cool room temperature.