Ingredients:

  • 2 cups (300g) fresh apricots, pitted and sliced into wedges
  • 1 cup (150g) fresh blueberries
  • 1 cup (170g) seedless red grapes, halved
  • 1 cup (165g) fresh mango, cubed
  • 1/2 cup (60g) fresh raspberries
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (21g) raw honey
  • 1 tbsp (15ml) extra-virgin olive oil
  • 1 tbsp (4g) fresh mint leaves, finely chiffonaded

Instructions:

  1. Wash all fruit thoroughly under cold water. Slice the apricots into uniform wedges and cube the mango into 1/2-inch pieces. Place all fruit gently into a large glass bowl.
  2. In a small separate bowl, whisk together the lime juice, honey, and olive oil until the honey is fully incorporated and the mixture looks glossy. Fold in the chiffonaded mint.
  3. Drizzle the dressing over the fruit. Using a rubber spatula or a large spoon, gently fold the fruit from the bottom up to avoid bruising the raspberries.