Fresh Fruit Salad Recipe

Prepare the pineapple

Cut off top and bottom of the pineapple. Stand pineapple upright and slice off the skin in vertical strips. Remove any remaining eyes with a paring knife. Slice pineapple in half lengthwise, then into quarters. Cut out the core from each quarter, then slice or dice into 1-inch pieces. Transfer to a large mixing bowl.

Prepare the melon

Halve the cantaloupe, remove seeds with a spoon, then slice away rind. Cut into 1-inch cubes or scoop into balls with a melon baller. Add to the bowl with pineapple.

Prepare the grapes and berries

Rinse grapes, strawberries and blueberries under cold water and drain well. Hull and quarter strawberries (halve if small). If grapes are large, halve them. Add grapes, strawberries and blueberries to the bowl with the other fruit.

Gently fold the fruit together using a large spoon or spatula to combine evenly, taking care not to crush berries.

Reserve about 1 tablespoon of finely chopped mint for garnish and add the remaining chopped mint to the fruit mixture, stirring gently.

In a small bowl or measuring cup, whisk together the lime juice, honey (or agave), orange zest, a pinch of kosher salt and a pinch of freshly ground black pepper until the honey is fully dissolved and mixture is slightly emulsified.

Pour the dressing over the fruit and gently toss until fruit is evenly coated. Taste and adjust sweetness or acidity: add up to 1 more teaspoon honey if you prefer sweeter, or up to 1 teaspoon more lime juice for brighter acidity.

Cover and refrigerate for at least 20 minutes to let flavors meld, or serve immediately if preferred. Stir gently again before serving.

To serve, transfer fruit salad to a serving bowl, sprinkle reserved chopped mint on top, and optionally add a few whole berries or grape halves for presentation.