Seasonal Fruit Recipe

Prepare strawberries

Rinse strawberries under cold water, hull and quarter them so pieces are bite-sized (about 2 cups when cut).

Prepare blueberries

Rinse blueberries and drain well; pat dry with a clean towel to avoid diluting the dressing (about 1 cup).

Prepare peach

Wash the peach, slice around the pit, remove the stone, and cut into 1/2-inch slices or bite-sized cubes (about 1 large peach). If skin is thick and you prefer, peel first.

Prepare apple

Core and thinly slice or dice the green apple; to prevent browning immediately toss with 1 teaspoon of the lemon juice from the dressing step.

Prepare grapes

Rinse grapes, remove stems, and halve any large grapes so all pieces are similar in size.

Combine all prepared fruit in a large mixing bowl and toss gently to distribute evenly.

Make dressing

In a small bowl whisk together the remaining lemon juice (total 2 tbs), honey, lemon zest, a pinch of sea salt and a pinch of black pepper until honey dissolves and mixture is smooth.

Finely chop the mint leaves (reserve 2 whole leaves for garnish if desired) and stir into the dressing.

Pour the dressing over the mixed fruit and toss gently to coat all pieces without crushing delicate berries. Taste and adjust: add an extra 1/2 teaspoon honey if you prefer sweeter, or another 1/2 teaspoon lemon juice for more brightness.

Let the fruit marinate in the dressing for 5–10 minutes at room temperature to allow flavors to meld.

If using, toast sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant and lightly golden; cool slightly.

Spoon the dressed seasonal fruit into a serving bowl or individual bowls. Dollop creme fraiche or Greek yogurt alongside or on top if using.

Sprinkle toasted almonds and reserved mint leaves over the fruit. Serve immediately. Leftovers can be refrigerated in an airtight container for up to 2 days; stir gently before serving.