Seasonal-fruit Recipe

Select and Prepare

Choose a mix of seasonal fruits totaling about 5 cups. Examples by season: spring — strawberries, apricots, cherries; summer — peaches, plums, berries, nectarines; fall — pears, apples, grapes; winter — citrus (oranges, grapefruit), pomegranate arils, persimmons. Wash all fruit. Hull and quarter strawberries; pit and slice stone fruit; core and thinly slice apples or pears; peel and segment citrus; remove pomegranate arils. Aim for bite-size pieces so the salad is easy to eat.

Combine prepared fruit in a large mixing bowl and gently toss to mix varieties evenly.

Mix Dressing

In a small bowl whisk together honey (or maple syrup), lemon juice, and lemon zest until combined. This bright sweet-tart dressing will lightly glaze the fruit. If using very sweet fruit, reduce honey to 1 to 2 tablespoons to taste.

Season

Sprinkle the sea salt and freshly ground black pepper over the fruit in the large bowl. Drizzle the honey-lemon mixture on top and gently toss with a silicone spatula or spoon so fruit pieces remain intact but coated.

Fold in the toasted nuts and most of the chiffonade mint leaves, reserving a small amount for garnish. The nuts add crunch; the mint adds freshness. Taste and adjust seasoning — more lemon for brightness, honey for sweetness, or a pinch more salt to balance.

If using a creamy addition: dollop spoonfuls of Greek yogurt or small crumbles of goat cheese around the serving bowl, or gently fold a few spoonfuls of yogurt through the fruit for a creamier salad. If using yogurt, fold only lightly to keep swirls rather than fully homogenize.

Transfer the dressed fruit to a serving bowl or individual plates. Sprinkle the remaining mint and additional chopped toasted nuts on top for presentation.

Serve chilled or at cool room temperature. Offer toasted bread or crackers alongside if you include the cheese option. This salad keeps well for several hours in the refrigerator; if storing, reserve some nuts and mint to add just before serving to keep them crisp.