An Abundance Of Seasonal Fruit Recipe

Prepare strawberries

Rinse strawberries under cold water, pat dry with a paper towel. Hull and halve (quarter if very large) so bite-sized pieces are achieved — about 2 cups once prepared.

Rinse and drain berries and grapes

Place blueberries and raspberries in a colander and rinse gently under cold water; shake to remove excess water and set on paper towels to drain. Rinse grapes, remove from stems, halve any large grapes, and pat dry.

Prepare pineapple

Trim top and bottom from the pineapple, stand upright and slice away the skin. Remove remaining eyes with a paring knife, core with a pineapple corer or by cutting out the center, then cut the flesh into 1-inch chunks (about 3 cups).

Prepare melon

Slice melon in half, scoop out seeds, peel and cut into 1-inch cubes or use a melon baller to make balls. Aim for about 3 cups of prepared melon.

Prepare optional kiwi

Peel and slice kiwi into rounds or half-moons and set aside if using.

Combine all prepared fruit in a large mixing bowl: strawberries, blueberries, raspberries, grapes, pineapple, melon and kiwi (if using). Gently toss with a large spoon to mix, taking care not to mash the raspberries.

In a small bowl or jar, whisk together the lime juice, orange juice, honey, orange zest and lime zest (if using) until the honey is fully dissolved and the mixture is smooth.

Taste and add a pinch (about 1/8 tsp) of sea salt to brighten flavors. If you prefer a slightly sweeter glaze, add up to 1 tsp sugar and whisk until dissolved.

Pour the dressing over the mixed fruit and gently toss with a large spoon until fruit is evenly coated. Toss just enough to distribute dressing; avoid overworking delicate berries.

Let the fruit sit for 5–10 minutes at room temperature to allow flavors to meld, or chill for up to 1 hour before serving. Stir once more before plating.

Garnish with fresh mint leaves just before serving. Serve in a large bowl or portion into individual bowls.