Ingredients:

  • 2 cups Fresh Strawberries, hulled and quartered
  • 1 cup Fresh Blueberries, rinsed
  • 1 cup diced Fresh Pineapple
  • 1 large Mango, ripe, peeled and diced
  • 5 cups Seedless Red Grapes, halved
  • 2 large Kiwi Fruit, peeled and sliced into half-moons
  • 1/4 cup Fresh Lime Juice (Crucial for anti-browning)
  • 2 tablespoons Runny Honey (or maple syrup)
  • 1/2 teaspoon Vanilla Extract (good quality)
  • 1 tablespoon Fresh Mint, finely chopped or chiffonade
  • 1 small pinch Sea Salt

Instructions:

  1. Thoroughly wash and dry all fruit; residual water will dilute the dressing. Use a salad spinner or lay the fruit out on a clean kitchen towel to ensure it is completely dry. Dice the firm fruit (pineapple, mango) into uniform, bite-sized pieces and place them in a very large mixing bowl.
  2. Hull and quarter the strawberries. Halve the grapes. Peel and slice the kiwi into manageable half-moons. Add these, along with the whole blueberries, to the bowl containing the firm fruit.
  3. Prepare the Anti-Browning Dressing: In a small bowl, combine the lime juice, runny honey (or maple syrup), vanilla extract, and the small pinch of sea salt. Whisk vigorously until the honey is fully dissolved. Stir in the finely chopped fresh mint.
  4. Assembly and Chilling: Pour the entire dressing mixture evenly over the prepped fruit in the large bowl. Gently fold the fruit using a rubber spatula until every piece is lightly coated. Avoid over-mixing. Cover the bowl tightly and refrigerate for a minimum of 30 minutes to allow the flavors to meld beautifully and the anti-browning agents to work.
  5. Serve: Give the fruit salad one last gentle stir just before serving. Serve immediately in a large, chilled serving dish, garnished with a few extra fresh mint leaves.