Fresh Fruit Salad Recipe

Rinse and dry

Rinse all fruit under cold running water. Drain and pat dry with clean kitchen towels or paper towels to remove excess moisture so the salad doesn't become watery.

Hull and slice strawberries

Trim stems from strawberries and cut into halves or quarters depending on size to yield about 2 cups. Place in a large mixing bowl.

Prepare blueberries and grapes

Add the blueberries whole to the bowl. Remove any stems from seedless red grapes and halve larger grapes; add to the bowl.

Dice mango and pineapple

Peel and dice the ripe mango into roughly 1/2-inch pieces to make 1 cup. Peel, core and dice fresh pineapple into 1/2-inch pieces to make 1 cup. Add both to the mixing bowl.

Cube apple

Core and dice the green apple into 1/2-inch cubes. To prevent browning, toss the apple cubes immediately with about 1/2 tablespoon of the lemon juice (from the dressing quantity) then add to the bowl.

In a small bowl or jar whisk together the remaining 1.5 tablespoons lemon juice, 1 tablespoon honey and a pinch of fine sea salt until honey is dissolved and dressing is slightly emulsified.

Pour the dressing over the bowl of prepared fruit. Gently fold the fruit with a large spoon or spatula 6–8 times to coat evenly, taking care not to break softer fruit like strawberries and berries.

Chop most of the mint leaves (reserve a few whole leaves for garnish). Fold the chopped mint into the fruit mixture.

Divide the fruit salad among 4 dessert bowls or plates.

Place 1 lemon sorbet scoop on each bowl of fruit (or a small quenelle if preferred).

Garnish each serving with the reserved mint leaves and sprinkle optional toasted sliced almonds on top if using.

Serve immediately so the sorbet remains firm. If making ahead, keep the fruit refrigerated and add the sorbet just before serving.