Fruit Cup Recipe

Wash and dry

Rinse all fruit under cold running water. Gently dry strawberries, grapes, blueberries, and other delicate fruit with a clean kitchen towel or paper towels to avoid diluting the dressing.

Hull and slice strawberries

Remove the green tops from the strawberries and quarter them (halve if very small) so they are bite-sized—about 1/2-inch pieces.

Prep grapes

If grapes are large, halve them; otherwise leave them whole. Remove any stems.

Dice pineapple and mango

Trim the core from the pineapple and cut into 1/2-inch dice. Peel the mango and cut the flesh into similar-sized cubes.

Slice kiwi

Peel the kiwi and slice into rounds or half-moons, then halve the rounds if large so pieces are uniform with the other fruit.

Combine fruit

In a large mixing bowl, gently combine the strawberries, green and red grapes, pineapple, kiwi, mango, and blueberries. Toss gently so fruit stays intact.

Whisk dressing

In a small bowl, whisk together the fresh lime juice and honey (or maple syrup) until the honey is dissolved and mixture is smooth. Stir in the orange zest, chopped mint, and a small pinch of sea salt to brighten flavors.

Dress the fruit

Pour the dressing over the combined fruit. Using a large spoon, gently toss the fruit with the dressing until evenly coated, taking care not to crush delicate berries.

Chill (optional)

For best flavor meld, cover the bowl and chill the fruit cup in the refrigerator for 15–30 minutes. If serving immediately, proceed to garnish.

Garnish and serve

Before serving, give the fruit a gentle toss. Sprinkle the toasted coconut flakes (if using) and a few extra whole mint leaves on top. Serve in individual cups or a large bowl.