Ingredients:

  • 2 cups (300g) fresh pineapple, peeled, cored, and cubed
  • 2 cups (300g) fresh strawberries, hulled and quartered
  • 2 cups (300g) fresh blueberries, rinsed
  • 2 cups (300g) green grapes, halved
  • 2 cups (300g) red grapes, halved
  • 2 cups (300g) mandarin oranges, peeled and segmented (canned mandarin oranges in light syrup, drained, are fine too)
  • Optional: 1 cup (150g) fresh raspberries (delicate, so add just before serving)
  • 1/4 cup (60ml) freshly squeezed orange juice (from about 1 large orange)
  • 2 tablespoons (30ml) honey, preferably local
  • 1 tablespoon (15ml) lemon juice (freshly squeezed, always!)
  • 1/2 teaspoon almond extract (this is the secret ingredient!)
  • Optional: 1 tablespoon chopped fresh mint or basil leaves (for extra zing!)

Instructions:

  1. Wash and prepare all the fruit according to the ingredient list (peel, core, hull, halve, segment, etc.). Chop the larger fruit into bite-sized pieces.
  2. In a small bowl, whisk together the orange juice, honey, lemon juice, and almond extract. Whisk until the honey is fully dissolved.
  3. Place all the chopped fruit in the large mixing bowl. Pour the dressing over the fruit.
  4. Gently toss the fruit with the dressing to ensure everything is evenly coated. Be careful not to bruise the fruit.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld. This step enhances the taste but can be skipped if you're in a rush.
  6. Serve chilled. Garnish with fresh mint or basil leaves, if desired.