Large Fruit Bowl Recipe

Prepare watermelon

Wash the outside of the watermelon. Cut the watermelon in half crosswise. Using a large spoon or melon baller, scoop out bite-sized balls or use a chef's knife to cut 1-inch cubes. Transfer to a very large mixing bowl. Reserve a few decorative slices if desired for garnish.

Prepare pineapple

Cut off the top and bottom of the pineapple. Stand upright and slice off the skin, removing eyes. Cut into quarters lengthwise, remove the core from each quarter, then slice into 1-inch chunks. Add to the mixing bowl.

Grapes and berries

Rinse green and red grapes; dry and halve larger grapes if preferred. Rinse blueberries and strawberries. Hull strawberries and quarter or halve depending on size; add all to the mixing bowl.

Kiwi, mango, and orange

Peel kiwis and slice into rounds or half-moons. Peel and dice mangoes into 1-inch cubes, discarding the pit. Peel oranges and segment (supreme) them, or peel and cut into bite-sized pieces. Add to the bowl.

Bananas

Peel bananas and slice on the diagonal into 1/2-inch thick pieces. Add bananas to the bowl last to minimize browning. Gently toss fruits together to combine, being careful not to crush softer berries and bananas.

Make the dressing

In a small bowl, whisk together fresh lime juice and honey until combined and slightly emulsified. Stir in orange zest and coarse sea salt until the salt dissolves. Taste and adjust honey or lime to balance sweetness and acidity.

Combine dressing and mint

Finely chop most of the mint leaves, reserving a few whole leaves for garnish. Add chopped mint to the dressing and stir to combine.

Dress the fruit

Pour the dressing over the fruit bowl. Gently fold the dressing through the fruit using two large spoons to coat evenly without smashing softer pieces. Taste and add more salt or honey if needed.

Finish and serve

Transfer the dressed fruit to a large serving bowl if not already in one. Sprinkle toasted shredded coconut over the top if using, and garnish with reserved mint leaves and any reserved watermelon slices. Chill for 20–30 minutes if time allows. Serve within 2 hours for best texture (bananas will brown over time).