Fruit Plate Recipe

Prepare watermelon

Using a sharp chef's knife, trim rind from the watermelon and cut into 1-inch cubes. Measure about 2 cups and place in a large mixing bowl.

Prepare cantaloupe

Halve and seed the cantaloupe, remove rind, and cut flesh into 1-inch cubes. Measure 1.5 cups and add to the bowl with watermelon.

Prepare pineapple

Cut top and bottom off the pineapple, remove skin and eyes, core, and cut flesh into bite-size pieces (about 1-inch). Measure 1 cup and add to the bowl.

Prepare strawberries

Hull and quarter the strawberries (halve if small). Measure 1 cup and add to bowl.

Rinse berries

Rinse blueberries and raspberries gently in a colander and drain well. Pat raspberries dry on paper towel to avoid bruising. Add blueberries (0.75 cup) and raspberries (0.5 cup) to the bowl.

Gently fold all prepared fruit together with a large spoon to mix evenly, taking care not to crush the berries.

In a small bowl or measuring cup, combine 2 tbs agave nectar, 1 tsp fresh lemon juice, 0.5 tsp pure vanilla extract, and 1 tsp warm water. Whisk until smooth and slightly thinned. The warm water helps the agave loosen for easier drizzling.

Taste the dressing and adjust: add another 0.5 teaspoon lemon juice for brightness or up to 1 tbs more agave if you prefer sweeter.

Drizzle the dressing over the mixed fruit and gently toss once or twice to coat evenly. Use only enough to lightly glaze the fruit so it remains fresh and not syrupy.

Divide the glazed fruit onto serving plates or a single platter, arranging colors for an attractive presentation.

Garnish with mint leaves (about 2 leaves per serving) and serve immediately, or refrigerate covered for up to 2 hours. Chilling helps flavors meld but avoid storing longer to prevent juices from becoming watery.