Small Fruit Bowl Recipe

Wash and dry

Rinse strawberries, blueberries and grapes under cool running water. Pat dry gently with paper towels or a clean cloth to remove excess moisture.

Hull and slice strawberries

Remove the green caps from the strawberries and slice them into halves or quarters depending on size so pieces are bite-sized (approximately 1/2-inch pieces).

Prepare pineapple

Cut off top and bottom of the pineapple. Stand upright and slice away the skin, removing any remaining eyes with a small paring knife. Cut the core out and dice the flesh into 1/2-inch cubes so the yield is about 2 cups.

Peel and dice mango

Slice mango cheeks off either side of the pit. Score the flesh in a crosshatch pattern without cutting through the skin, then scoop or slice out the diced mango. Aim for about 1 cup of diced mango in 1/2-inch pieces.

Prepare grapes and blueberries

If grapes are large, halve them; otherwise leave whole. Ensure blueberries are free of stems and discard any damaged fruit.

Combine the prepared pineapple, strawberries, blueberries, mango and grapes in a large mixing bowl. Gently fold the fruit with a large spoon to mix without crushing the berries.

In a small bowl, whisk together the fresh lime juice, honey (if using) and a tiny pinch of kosher salt until the honey dissolves. Drizzle this dressing evenly over the mixed fruit and gently toss once to coat. Taste and adjust: add an additional 1/2 teaspoon honey if needed for sweetness or a few more drops of lime for brightness.

Portion the fruit into small serving bowls (see servings). Garnish each bowl with 2 fresh mint leaves tucked on top or lightly chiffonade (thinly slice) the leaves over the fruit for a finer presentation.

Serve immediately or cover and refrigerate up to 6 hours. For best texture and appearance, do not store dressed fruit for more than 8 hours as berries will soften and juices will run.