Seasonal Fruit Salad Recipe

Prepare strawberries

Rinse strawberries under cold water, pat dry, hull by removing the green tops, then slice each strawberry into halves or quarters depending on size to yield about 2 cups.

Prepare blueberries

Rinse blueberries and drain well in a colander; remove any stems or bruised berries.

Prepare peach

Wash the peach, remove the pit, then cut into 1/2-inch slices or bite-sized wedges. If the peach is very ripe, you may peel it first with a paring knife or leave the skin on for texture.

Prepare apple

Wash the apple, core and cut into 1/2-inch dice. To prevent browning, toss the apple pieces immediately with 1 teaspoon of lemon juice from the dressing portion as you cut (this amount is included in the dressing lemon juice).

Prepare grapes and kiwi

Rinse grapes and halve them if large. Peel the kiwi with a small knife or spoon and cut into half-moons about 1/4-inch thick.

Combine all prepared fruit in a large mixing bowl and gently toss to distribute evenly. Set aside while you make the dressing.

Make dressing

In a small bowl or jar, whisk together the fresh orange juice, fresh lemon juice, honey, lime zest and a pinch of salt until the honey is fully dissolved. Taste and adjust sweetness or acidity: add up to 1/2 teaspoon more honey if you prefer sweeter, or a few drops more lemon if you prefer brighter.

Add mint

Finely chop 6 of the mint leaves (reserve a few whole leaves for garnish). Stir the chopped mint into the dressing to release aroma and flavor.

Pour the dressing over the bowl of combined fruit. Using a large spoon, gently toss the fruit and dressing together until the fruit is lightly coated. Let the salad sit for 5–10 minutes at room temperature to allow flavors to meld, stirring once halfway through.

Just before serving, sprinkle the toasted sliced almonds over the salad for crunch and tuck mint sprigs on top for color. If desired, reserve a few whole berries for decoration and a final light drizzle of honey (about 1 tsp) for extra gloss.

Serve the seasonal fruit salad in individual bowls or a large serving bowl. Best served within 2 hours of tossing for freshest texture. Refrigerate leftovers in an airtight container for up to 2 days but expect softer fruit as juices develop.