Fruit Bowl Recipe

Wash and dry

Rinse all fruit under cool running water and pat dry with a clean kitchen towel or paper towels. Especially rinse berries gently in a colander.

Peel and slice banana

Peel the banana and slice into 1/4-inch (about 6 mm) rounds. Place in a medium mixing bowl.

Core and dice apple

Core the apple and cut into 1/2-inch (1–1.5 cm) cubes. To prevent browning if not serving immediately, toss apple pieces with a teaspoon of lemon juice (optional). Add to the bowl with banana.

Prepare grapes and berries

If grapes are large, cut them in half. Hull and quarter strawberries if using. Add grapes and berries to the mixing bowl.

Peel and slice kiwi

Peel the kiwi with a small knife or spoon, then slice into rounds or half-moons about 1/4-inch thick. Add to the fruit bowl.

In a small bowl or jar, combine 2 tablespoons fresh orange juice, 1 teaspoon fresh lemon juice, 1 tablespoon honey (or maple syrup), 1 teaspoon finely grated lemon zest, and a 1/4 teaspoon pinch of flaky sea salt. Whisk or shake until the honey is fully dissolved and the dressing is homogenous.

Taste the dressing and adjust: add a little more honey for sweetness, more lemon for brightness, or a pinch more salt to enhance flavors.

Pour the citrus dressing over the prepared fruit in the mixing bowl. Gently toss everything together 6–8 times with a large spoon or salad tongs so fruit is evenly coated but not crushed.

Transfer the dressed fruit to a serving bowl or divide between two small bowls. If using, dollop 1/4 cup (each) plain Greek yogurt on the side or on top, sprinkle 2 tablespoons granola per serving (or 1/4 cup total if serving two), and scatter the toasted chopped nuts and chopped mint over the fruit.

Serve immediately. If you need to hold the fruit for up to 1 hour, refrigerate covered; add granola and nuts just before serving to keep them crunchy.