Fruit Salad Recipe

Prepare fruit

Wash all berries and grapes under cold running water and drain well. Hull and quarter the strawberries. If blueberries are tender, leave whole. Peel and core the pineapple and dice into roughly 3/4-inch pieces. Peel and dice the mango to similar size. Peel the kiwis and slice into rounds or half-moons. Trim the grapes and halve them if large. Peel the orange, remove as much pith as possible and either segment (supreme) or chop into bite-size pieces. Slice the banana and reserve to add just before serving to avoid browning.

Make dressing

In a small bowl, whisk together the fresh lime juice, honey, vanilla extract and sea salt until the honey dissolves and the mixture is smooth. Taste and adjust: add up to 1 more tablespoon honey if you prefer sweeter, or another 1/2 tablespoon lime if you want more brightness.

Combine fruit and dressing

Place the prepared strawberries, blueberries, pineapple, mango, grapes, kiwi and orange in a large mixing bowl. Pour the dressing over the fruit. Using two large spoons or salad servers, gently toss the fruit with three to four folding motions until the dressing is evenly distributed. Be careful not to mash delicate berries.

Add mint and finish

Add the finely chopped fresh mint and gently fold it into the fruit. If serving immediately, add the sliced banana now. If holding for up to 2 hours, wait to add banana until just before serving to prevent browning. Sprinkle the optional coarse sugar over the top if you want a light sparkle for buffet presentation.

Chill and serve

Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to let flavors meld (up to 2 hours is ideal). Before serving, give the salad a gentle toss, check seasoning and add a pinch more salt or a squeeze of lime if needed. Transfer to a serving bowl or individual portions and garnish with a few whole mint leaves.