Seasonal Fruit Recipe

Prepare fruit

Wash all fruit thoroughly. Hull and quarter strawberries; halve or leave blueberries and grapes whole; slice peaches, plums, pears, or apples into thin wedges (toss apples or pears immediately with 1 teaspoon citrus juice to prevent browning). Aim for roughly bite-sized, uniform pieces totaling about 6 cups.

Combine fruit

Place the prepared fruit in a large mixing bowl. Sprinkle the fine sea salt evenly over the fruit (this heightens flavor) and gently toss to combine using a large spoon or spatula, taking care not to mash softer fruit.

Add mix-ins

Chop the fresh mint leaves and add to the fruit. If using, add the toasted chopped nuts and crumbled cheese. Add a light grind of black pepper if desired. Gently fold to distribute mix-ins evenly.

Make vinaigrette

In a small bowl or jar, whisk together the extra-virgin olive oil, fresh citrus juice (from 1 lemon or lime), 1 tablespoon honey or maple syrup, vinegar, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until emulsified. Taste and adjust sweetness or acidity — add up to 1 additional teaspoon honey or a pinch more salt if needed.

Dress the fruit

Drizzle about 2 to 3 tablespoons of the vinaigrette over the fruit mixture (reserve any extra dressing for serving). Gently toss the fruit to coat evenly, taking care not to bruise delicate pieces. Taste and add more dressing, honey, or a squeeze of citrus if you want a brighter flavor.

Rest & Serve

Let the dressed fruit rest at room temperature for 10–15 minutes to allow flavors to meld (or chill for up to 1 hour if you prefer cold). Transfer to a serving bowl or individual plates. Finish with extra mint sprigs, a small drizzle of honey, and the reserved chopped toasted nuts and cheese if using. Serve within 4 hours for best texture.