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Ingredients
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Fruit
Finish & optional extras
Method
Fruit
- 1
Prepare strawberries
Rinse strawberries under cold water, remove stems, and slice into halves or quarters depending on size. Measure 1 cup and place into a large mixing bowl.
- 2
Prepare pineapple
Peel and core a fresh pineapple, then dice into roughly 1/2-inch pieces. Measure 1 cup and add to the bowl with strawberries.
- 3
Prepare grapes
Rinse seedless grapes, pat dry, and halve if large. Measure 1 cup and add to the mixing bowl.
- 4
Prepare kiwi
Peel kiwi with a paring knife or spoon and slice into half-moons. Measure 1 cup and add to the bowl.
- 5
Prepare cantaloupe
Cut cantaloupe in half, remove seeds, peel, and cube into bite-sized pieces. Measure 1 cup and add to the bowl.
- 6
Add blueberries
Rinse blueberries and gently pat dry. Measure 1 cup and fold into the fruit mixture last to avoid crushing.
Finish & optional extras
- 7
Make a light dressing
In a small bowl or measuring cup combine 1 tablespoon fresh lime juice, 1 teaspoon honey, and a pinch of sea salt. Stir until honey dissolves. Taste and adjust: add a bit more honey if you prefer sweeter or more lime for brightness.
- 8
Toss fruit with dressing
Pour the lime-honey dressing evenly over the mixed fruit. Using a large spoon or spatula, gently toss the fruit 6–8 times until the dressing lightly coats all pieces. Be gentle to avoid crushing delicate fruits like blueberries.
- 9
Add herbs and optional toppings
Sprinkle 1 teaspoon finely chopped fresh mint over the tossed fruit and gently fold to combine. If using, scatter 2 tablespoons toasted coconut flakes and/or 2 tablespoons chopped nuts on top for texture.
- 10
Chill and serve
Cover the bowl and chill in the refrigerator for at least 10 minutes to let flavors meld (up to 2 hours). Serve chilled in individual bowls. Stir gently before plating if juices have settled.