Fresh Fruit Bowl Recipe

Wash and prepare berries

Rinse the strawberries and blueberries under cold running water. Hull and quarter the strawberries; leave blueberries whole. Drain well on a clean towel or in a colander.

Peel and dice kiwi and mango

Peel the kiwi and slice into rounds, then quarter each round or dice into bite-sized pieces. Peel the mango, cut the flesh away from the pit, and dice into roughly 1/2-inch pieces.

Cut pineapple and banana

Trim and core the pineapple, then dice into 1/2-inch pieces. Peel the banana and slice on a slight diagonal into 1/4-inch thick slices. If you want to avoid browning, toss banana slices with a teaspoon of lime juice (optional, not counted separately).

Combine fruit

Gently combine all prepared fruit in a large mixing bowl. Toss carefully so softer berries and banana slices are not crushed.

In a small bowl or jar, whisk together the lime juice, honey (or maple syrup), orange zest, and a pinch of salt until smooth and slightly emulsified. Taste and adjust sweetness or acidity as desired.

Pour the dressing evenly over the mixed fruit and fold gently with a large spoon or spatula until the fruit is lightly coated.

If using, sprinkle the chopped fresh mint and toasted sliced almonds over the dressed fruit. For a creamier option, serve with dollops of Greek or coconut yogurt on top or on the side.

Serve immediately or chill in the refrigerator for up to 1 hour to let flavors meld. Consume within 24 hours for best texture—bananas will brown and soften over time.