Seasonal Fruit & Berries Recipe

Prepare berries

Rinse all berries in a colander under cool running water. Gently pat dry on paper towels or a clean kitchen towel to remove excess moisture. Hull and quarter the strawberries so they are similar size to the other berries.

Prepare stone fruit and optional apple/pear

Wash the peaches or nectarines, cut around the pit, remove the pit, and slice each fruit into thin wedges about 1/4-inch thick. If using apple or pear, core and thinly slice (toss immediately with a teaspoon of lemon juice from the dressing to prevent browning).

Place strawberries, blueberries, blackberries, raspberries, sliced stone fruit, and optional apple/pear in a large mixing bowl. Gently fold together with a flexible spatula so pieces remain intact.

Make the dressing

In a small bowl or jar, combine fresh orange juice, fresh lemon juice, honey (or maple syrup), lemon zest, a pinch of sea salt, and freshly ground black pepper. Whisk or shake until honey is fully dissolved and the dressing is smooth. If using, whisk in the olive oil to give a light gloss and rounded flavor.

Taste the dressing and adjust: add a little more honey if you prefer sweeter, or an extra 1/2 teaspoon lemon juice for brighter acidity.

Pour about half of the dressing over the fruit in the large bowl and gently toss to coat. Let the fruit macerate for 5–10 minutes at room temperature to allow juices and flavor to mingle. Reserve the remaining dressing for serving.

Tear or thinly slice the fresh mint and basil leaves. Sprinkle the herbs and toasted nuts over the fruit right before serving to preserve texture and aroma.

If using crumbled feta or ricotta salata, scatter it over the fruit for a salty-cream contrast. Drizzle any remaining dressing over the plated fruit.

Serve immediately as a side, light dessert, or breakfast topping. Leftovers keep covered in the refrigerator for up to 24 hours but will be softer as juices continue to release.