Fresh Fruit Recipe

Prepare and combine fruit

Wash all berries and fruit thoroughly. Hull and quarter the strawberries. Halve large grapes. Peel, core and dice the pineapple and mango into roughly 1/2-inch pieces. Place strawberries, blueberries, raspberries, pineapple, grapes, and mango in a large mixing bowl.

Make dressing

In a small bowl, whisk together the fresh lemon juice, honey or maple syrup, lemon zest, and a pinch of kosher salt until the honey is fully dissolved and the mixture is slightly frothy.

Toss fruit with dressing

Pour the dressing over the bowl of fruit. Gently toss with a large spoon or spatula until all fruit is lightly coated. Taste and adjust sweetness with an additional 1/2 teaspoon honey or maple syrup if desired.

Finish with mint

Stack the mint leaves, roll them tightly and thinly slice (chiffonade). Sprinkle the chiffonade mint over the tossed fruit and toss once more to distribute.

Chill (optional)

Cover the bowl and refrigerate for 15–30 minutes if you prefer the salad slightly chilled and the flavors melded. Serve immediately if you want the fruit at room temperature and firmer texture.

If using, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, shaking the pan, until fragrant and lightly golden. Cool slightly before sprinkling over servings.

Spoon the fruit into individual bowls or a serving platter and add a dollop of Greek yogurt or a swirl of whipped cream to each portion if desired. Sprinkle toasted almonds on top for crunch.