Seasonal Fruit Cup Recipe

Prepare strawberries

Rinse strawberries under cold water, hull and quarter them so pieces are bite-sized (about 1/2-inch). Place in a large mixing bowl.

Prepare blueberries and grapes

Rinse blueberries and drain well. Rinse grapes, halve them lengthwise and add to the bowl with strawberries.

Prepare pineapple

If using a whole pineapple, cut away skin and core, then dice into 1/2-inch pieces. If using pre-cut pineapple, roughly chop to similar size. Add to the bowl.

Prepare kiwi and mango

Peel and slice or dice the kiwi into bite-sized pieces. Peel and dice mango if using. Add both to the mixing bowl with the other fruit.

Make dressing

In a small bowl or measuring cup, whisk together the fresh lime juice and honey (or maple syrup) until the honey is fully dissolved and the mixture is slightly syrupy. Add a pinch of sea salt and, if using, a pinch of black pepper and whisk again.

Combine fruit and dressing

Pour the dressing over the mixed fruit. Using a large spoon or spatula, gently toss the fruit just until evenly coated, taking care not to mash softer berries.

Add mint and rest

Thinly slice the fresh mint and sprinkle it over the fruit. Gently fold the mint in. Let the fruit sit in the refrigerator for 10–15 minutes to allow flavors to marry (optional but recommended).

Serve

Give the fruit a final gentle toss, taste and adjust with an extra drizzle of honey or a squeeze of lime if needed. Portion into individual cups or a serving bowl and serve chilled.