Fruit Salad Recipe

Chill bowls and wash

Place the serving bowl(s) in the refrigerator for 10–15 minutes to chill (optional). Wash all whole fruit thoroughly under cold running water and pat dry with a clean towel.

Cut the watermelon, honeydew, cantaloupe, pineapple, and strawberries into uniform bite-sized pieces (about 1-inch cubes for melons and pineapple, strawberries halved or quartered depending on size). Remove rinds and cores as needed.

Halve the grapes and trim stems. Hull and halve (or quarter if large) the strawberries. Peel and slice the kiwi into 1/4-inch rounds or half-moons. Measure blueberries and set aside.

Combine all prepared fruit in a very large mixing bowl. Gently toss with a wide spoon or rubber spatula to mix evenly, taking care not to crush softer berries.

In a small bowl or measuring cup, whisk together fresh lime juice, fresh orange juice, and honey until smooth and the honey dissolves.

Add the finely grated lime zest, chopped fresh mint leaves, and a pinch of sea salt and black pepper. Whisk briefly to combine and taste: adjust sweetness (add up to 1 more teaspoon honey) or acidity (add a little more lime juice) as desired.

Pour the dressing over the mixed fruit. Using two large spoons, gently fold the dressing through the fruit until evenly coated. Avoid overmixing to keep berries intact.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 20–30 minutes to let flavors meld. For best flavor, chill 1–2 hours. If serving immediately, allow at least 10 minutes for the dressing to soften the fruit slightly.

Give the salad one gentle toss before serving. Taste and adjust seasoning (a tiny additional pinch of salt can enhance sweetness).

Transfer to a serving bowl. Sprinkle toasted sliced almonds over the top if using, and garnish with mint sprigs. Serve chilled.