Large Fruit Bowl Recipe

Prepare pineapple

Trim top and bottom of the pineapple, stand upright, cut away rind in strips, remove remaining 'eyes' with a paring knife, core with a knife or corer, then cut flesh into approximately 1-inch bite-size chunks until you have 1.5 cups.

Prepare strawberries

Rinse strawberries under cold running water, pat dry with clean towel, remove stems/hulls and quarter berries to yield about 1.5 cups.

Prepare blueberries

Rinse blueberries in a colander and drain thoroughly. Remove any stems or damaged berries and measure 1 cup.

Prepare mango

Peel the mango, slice flesh away from the pit, and dice into roughly 1/2 to 3/4-inch pieces. Measure out 1 cup diced mango.

Prepare grapes

Rinse red grapes, pat dry, and halve any large grapes. Measure 1 cup. Discard any damaged fruits.

Combine fruit: In a large mixing bowl, gently fold together pineapple, strawberries, blueberries, mango and grapes until evenly distributed. Handle gently to avoid crushing delicate berries.

Optional light dressing: In a small bowl, whisk together the lime juice and honey until combined. Drizzle evenly over the fruit and toss gently to coat. Taste and adjust: add a bit more lime or honey if desired.

Chill: Cover the bowl with plastic wrap or transfer to a covered container and chill in the refrigerator for 15–30 minutes to let flavors meld (optional for immediate service but recommended for catering).

Garnish and serve: Just before service, sprinkle the fresh mint leaves over the top (or chiffonade and toss gently through fruit). Transfer to serving bowl(s). For the large size (this recipe), use a single large bowl to serve approximately 10–12 people; if making the smaller size, divide accordingly.

Storage and holding: Keep refrigerated at 40°F (4°C) or below. Consume within 24 hours for best texture and flavor. Do not freeze.