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Ingredients
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Fruit
Finishes & Optional Accompaniments
Method
Fruit
Prepare and wash fruit
Rinse all fruit thoroughly under cold running water. Pat dry with clean kitchen towels or paper towels. Hull and quarter strawberries; halve or slice larger berries if desired. Peel and slice kiwi; pit and slice stone fruit (peaches/plums). Halve grapes if large. Aim for bite-size pieces so all fruit is similar in scale.
Combine fruit
Place all prepared fruit in a large mixing bowl. Gently toss with clean hands or a large spoon to combine, taking care not to crush delicate berries.
Finishes & Optional Accompaniments
Dress and brighten
In a small bowl whisk together the lemon juice and honey or maple syrup (if using) until blended. Drizzle the mixture evenly over the fruit. Add the orange zest and gently toss once more to distribute the dressing and zest.
Add herbs and crunch
Tear the mint leaves into smaller pieces and sprinkle over the fruit. If using, scatter the toasted sliced almonds or chopped pistachios on top for texture.
Portion and serve
Spoon the dressed fruit into individual bowls or into a single serving dish. Offer Greek yogurt or whipped cream on the side or add a dollop on each portion. Serve immediately, or chill for up to 1 hour to let flavors meld.
Storage
Store leftovers covered in the refrigerator for up to 24 hours. Note: fruit will release some juice as it sits; gently stir before serving again and omit yogurt until serving to avoid sogginess.