Fresh Fruit Recipe

Prepare strawberries

Rinse strawberries under cold water, remove stems, and halve or quarter depending on size so pieces are bite-sized. Place in a large mixing bowl.

Prepare grapes and blueberries

Rinse grapes and blueberries. If grapes are large, halve them. Add to the bowl with strawberries.

Prepare pineapple

Peel, core and dice fresh pineapple into roughly 1/2-inch pieces. Add to the mixing bowl.

Prepare kiwi and mango

Peel and slice kiwis into rounds or half-moons. Peel, pit and dice the mango into similar-sized pieces. Add both to the bowl.

Segment orange

Using a sharp knife, slice off top and bottom of the orange, cut away the peel and pith, then segment between membranes (supremes). Add the segments to the bowl. If you prefer, simply peel and separate clementines.

Gently toss all fruit in the bowl to combine, taking care not to mash softer berries.

In a small bowl or jar, whisk together fresh lime juice, fresh orange juice, honey (or maple syrup), lime zest, chopped mint and a pinch of sea salt until the honey dissolves and the mixture is well combined.

Taste and adjust sweetness or acidity as desired — add a little more honey for sweetness or another 1/2 teaspoon of lime juice for brightness.

Pour the dressing over the fruit and gently toss until the fruit is evenly coated. Let sit for 5–10 minutes to allow flavors to meld.

If using nuts, lightly toast them in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring frequently to prevent burning. Cool slightly and sprinkle over the salad just before serving for crunch.

Serve the fruit salad chilled or at cool room temperature. Spoon into individual bowls and add a dollop of Greek or coconut yogurt at serving, if desired. Garnish with a few extra mint leaves and a small sprinkle of lime zest.

Leftovers: store in an airtight container in the refrigerator for up to 2 days. Stir gently before serving; citrus juices will loosen fruit over time.