Fruit Salad Recipe

Wash and prepare

Rinse all fruit under cold running water. Pat dry with a clean towel or spin in a salad spinner for berries and grapes.

Peel and segment citrus

Using a sharp knife, cut away the peel and pith from the orange. Working over a bowl to catch juices, segment the orange by cutting between membranes, or simply slice into rounds if preferred.

Chop firm fruit

Core and dice the apple and pear into 3/4-inch (2 cm) pieces. If you prefer, toss the cut apple and pear immediately with about 1 teaspoon of lime juice to prevent browning.

Slice softer fruit

Peel and slice the banana into 1/2-inch (1 cm) rounds. Peel the kiwi and cut into half-moons. Hull and quarter strawberries (smaller berries may be halved).

Prepare grapes, melon and berries

Halve any large grapes and chop melon into bite-size cubes (~1-inch). Keep blueberries whole. Place all prepared fruit into a large mixing bowl.

Combine gently

Toss the mixed fruit gently with a flexible spatula or large spoon to combine without crushing softer pieces. Do not overmix.

Make dressing

In a small bowl whisk together the fresh lime juice, honey (or maple syrup), orange zest and a pinch of sea salt until the honey is dissolved and the dressing is smooth.

Dress the fruit

Drizzle the dressing over the mixed fruit and toss gently to coat evenly. Taste and adjust sweetness with an additional 1/2 teaspoon honey if needed.

Add mint and chill

Tear or chiffonade the mint leaves and sprinkle them over the salad. Cover and refrigerate the fruit salad for at least 15 minutes to allow flavors to meld (up to 2 hours).

Serve

Give the salad one gentle toss before serving. Serve chilled in individual bowls or a large serving bowl. If making ahead longer than 2 hours, add banana and mint just before serving to maintain texture and color.