Fruit Salad Recipe

Prepare strawberries

Rinse strawberries under cold water, remove stems, and slice them into quarters (about 2 cups sliced). Transfer to a large mixing bowl.

Prep blueberries and grapes

Rinse blueberries and add to the bowl. Rinse grapes, halve them lengthwise and add to the bowl.

Prepare pineapple and mango

Peel and core the pineapple, then dice into 1/2-inch pieces (about 1 cup). Peel the mango, slice off the cheeks, dice the flesh into 1/2-inch cubes (about 1 cup). Add both to the bowl.

Peel and slice kiwi and banana

Peel the kiwis and slice into rounds or half-moons. Peel the banana and slice into 1/4-inch rounds. Add to the bowl. Note: add banana just before serving if you want to minimize browning.

Segment the orange

Using a sharp knife, cut away the peel and pith from the orange, then segment the orange over the bowl to catch juices and add the segments to the bowl.

Make dressing

In a small bowl, whisk together 2 tablespoons fresh lime juice, 1 tablespoon honey, 1 teaspoon orange zest, and a pinch of sea salt until honey is fully dissolved and the dressing is slightly emulsified.

Add mint

Chiffonade (stack, roll, and thinly slice) the fresh mint leaves to yield about 2 tablespoons and add to the dressing; stir to combine.

Toss fruit with dressing

Pour the dressing over the prepared fruit in the large bowl. Gently toss with a large spoon or salad servers until the fruit is evenly coated, taking care not to mash softer fruits like berries and banana.

Chill and serve

Cover the bowl and refrigerate for at least 15 minutes to let flavors meld (up to 1 hour). If made ahead, add banana right before serving. Taste and adjust by adding a little more lime juice or honey if desired. Serve chilled, garnished with a few whole mint leaves.