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Restaurants›The Flying Monkey Grill & Bar›Fresh Fruit Salad Recipe

Fresh Fruit Salad Recipe

Inspired by The Flying Monkey Grill & Bar

Time25m

Serves6

V GF

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Ingredients

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Fruit

2 cups strawberries, hulled and quartered

1 cups blueberries

2 cups kiwi, peeled and sliced

1 cups mango, peeled and diced

1 cups pineapple, cored and diced

1 cups seedless grapes, halved if large

1 cups orange segments (supreme) or peeled and chopped orange

Dressing & Garnish

2 tbs Fresh lime juice

1 tbs honey or maple syrup (vegan option)

2 tsp fresh mint leaves, finely chopped

1 tsp finely grated lime zest

1 pinch sea salt

1 pinch freshly ground black pepper

2 tbs optional: toasted coconut flakes or chopped pistachios

Method

Fruit

1

Prepare strawberries

Rinse strawberries, hull and quarter them so pieces are bite-sized.

2

Prepare blueberries

Rinse blueberries and drain well in a colander; remove any stems.

3

Prepare kiwi

Peel the kiwi and slice into half-moons or bite-sized slices.

4

Prepare mango

Peel the mango, cut flesh away from the pit, and dice into roughly 1/2-inch pieces.

5

Prepare pineapple

Trim, core, and dice the pineapple into bite-sized pieces. If using pre-cut pineapple, pat dry with paper towel to remove excess juice.

6

Prepare grapes and orange

Rinse grapes and halve large ones. Peel and segment the orange (supreme) or peel and chop into bite-sized pieces if segments are not possible.

7

Combine all prepared fruit in a large mixing bowl and gently toss to distribute evenly. Set aside while you make the dressing.

Dressing & Garnish

8

Mix dressing

In a small bowl, whisk together fresh lime juice and honey (or maple syrup) until the honey is fully dissolved. Stir in lime zest, chopped mint, a pinch of sea salt and a pinch of freshly ground black pepper.

9

Dress the fruit

Pour the dressing over the tossed fruit. Using a large spoon, gently fold the dressing through the fruit until evenly coated. Do not overmix to avoid bruising delicate berries.

10

Chill (optional)

Cover and refrigerate the salad for 15–30 minutes to let flavors meld, or serve immediately for firmer fruit.

11

Finish and serve

Just before serving, sprinkle optional toasted coconut flakes or chopped pistachios over the top and garnish with a few whole mint leaves. Taste and adjust sweetness or acidity with a little extra honey or lime juice if desired.