Salada De Frutasgf Recipe

Prepare and combine fruits

Wash all fruit thoroughly. Core and dice the apple into bite-size pieces and place in a large mixing bowl. Immediately squeeze about 1 teaspoon of the lime juice over the apple to slow browning and toss gently. Peel the banana and slice into 1/4-inch rounds; add to the bowl. Peel and segment or chop the orange, removing pith and membranes as desired; add to the bowl. If using grapes, halve large grapes and add. Drain diced pineapple if canned (or chop fresh) and add. Hull and halve or quarter strawberries and add. Peel and slice the kiwi and add. Gently toss all fruit together so pieces are evenly distributed.

Make dressing

In a small bowl or measuring cup, whisk together the remaining lime juice (about 1 2/3 tbs remaining after the apple), honey (or agave), chopped mint, orange zest (if using), a pinch of cinnamon (if using) and a pinch of sea salt until combined and slightly smooth. Taste and adjust sweetness or acidity, adding up to 1 teaspoon more honey or another 1/2 tbs lime juice if desired.

Combine and chill

Pour the dressing over the mixed fruit. Using a rubber spatula or large spoon, gently fold the dressing into the fruit until evenly coated, taking care not to mash softer pieces like banana. Transfer the fruit salad to a serving bowl or cover the mixing bowl with plastic wrap and refrigerate for at least 20–30 minutes to allow flavors to meld. Chill up to 4 hours; banana will darken more the longer it sits.

Serve

Before serving, give the salad a gentle stir, taste and adjust with a tiny extra squeeze of lime or a drizzle of honey if needed. Garnish with a few whole mint leaves. Serve cold.