Fruit Salad Recipe

Wash and dry

Rinse all fruit under cold running water. Pat dry with a clean kitchen towel or paper towels. This removes dirt, pesticides and reduces surface moisture so the salad doesn't become watery.

Peel and trim

Peel the banana and kiwi. If using an orange, remove the peel and white pith and segment or slice. Trim stems from strawberries and remove cores if large. If using a pear, remove any bruised bits. Leave grape stems on until after washing, then remove.

Core and slice apples/pears

Core the apple (and pear if using) and cut into 1/2-inch (about 1.3 cm) slices or bite-size cubes. If you want to prevent browning, toss the apple and pear pieces immediately with 1 tablespoon of the lemon juice.

Slice and combine

Slice the banana into 1/4-inch rounds just before assembling to reduce browning. Hull and quarter or slice strawberries. Halve grapes if large. Peel and slice kiwi into rounds or half-moons. Place all prepared fruit into a large mixing bowl.

In a small bowl or jar, whisk together the remaining 1 tablespoon lemon juice and the honey (or maple syrup) until smooth and slightly emulsified. Taste and adjust sweetness — add a bit more honey if your fruit is tart.

Pour the dressing over the fruit in the large bowl. Gently toss with a large spoon or salad tongs until the fruit is evenly coated. Toss carefully to avoid mashing softer fruit like bananas and strawberries.

Sprinkle the chopped fresh mint over the fruit and toss once more lightly. If desired, add a small pinch of coarse black pepper to highlight flavors (optional).

Transfer the fruit salad to a serving bowl or individual bowls. Serve immediately, or cover and chill in the refrigerator for up to 2 hours for flavors to meld. Note: texture is best when served the same day; bananas may brown after a few hours.