Fresh Fruit Recipe

Wash and Dry

Rinse all fruit under cold running water. Pat dry thoroughly with clean kitchen towels or paper towels. For berries, gently swish them in a bowl of cold water and drain; do not soak for long to avoid waterlogging.

Hull and Slice Strawberries

Remove the green hulls from the strawberries and slice them into quarters (or halves if very small). Place into a large mixing bowl.

Prepare Larger Fruit

Peel and dice the pineapple, mango, and kiwi into roughly 1/2-inch pieces. Halve grapes if they are large. Add these to the mixing bowl with the strawberries.

Add Blueberries

Gently fold the blueberries into the bowl last to avoid crushing them.

Make the Dressing

In a small bowl or jar, whisk together the fresh lime juice and honey until the honey is fully dissolved. Taste and adjust: add up to 1 more teaspoon of honey if you prefer sweeter fruit.

Combine with Fruit

Pour the lime-honey dressing evenly over the fruit. Using a large spoon or spatula, gently toss the fruit to coat all pieces without mashing. Toss 6–8 times until evenly dressed.

Add Mint and Seasoning

Sprinkle the chopped fresh mint over the tossed fruit and add a pinch of coarse sea salt. If desired, add a very light pinch of freshly ground black pepper to heighten flavor complexity. Gently toss once more to distribute.

Chill and Serve

Let the fruit sit in the refrigerator for 10–15 minutes to allow flavors to marry, or serve immediately. Transfer to a serving bowl or divide into individual bowls. Garnish with a small mint sprig if desired.