📝 About This Recipe
This vibrant salad is a celebration of nature's candy, bringing together the crispness of orchard fruits and the succulent sweetness of tropical berries. Elevated by a zesty lime and wildflower honey glaze, it transforms simple produce into a sophisticated dessert or refreshing side dish. Perfect for brunch or a summer soirée, this recipe focuses on balancing textures and brightness for a truly refreshing culinary experience.
🥗 Ingredients
The Fruit Base
- 1 pound Strawberries (hulled and quartered)
- 1 pint Blueberries (fresh and firm)
- 2 cups Pineapple (fresh, cut into 1/2-inch chunks)
- 2 pieces Mango (ripe, peeled and diced)
- 4 pieces Kiwi (peeled and sliced into half-moons)
- 1 cup Green Grapes (halved lengthwise)
- 3 pieces Mandarin Oranges (peeled and segmented)
The Citrus Glaze
- 3 tablespoons Honey (wildflower or clover for mild flavor)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Lime Zest (finely grated)
- 2 tablespoons Fresh Mint (chiffonade or finely chopped)
- 1/2 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
Garnish
- 4-5 pieces Fresh Mint Sprigs (for presentation)
- 2 tablespoons Toasted Coconut Flakes (optional for crunch)
👨🍳 Instructions
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1
Begin by washing all fresh fruit thoroughly under cold running water and patting them dry with a clean kitchen towel to ensure the glaze adheres properly.
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2
Hull the strawberries and cut them into even quarters; if they are particularly large, cut them into sixths for bite-sized consistency.
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3
Peel the mangoes and pineapple, ensuring all 'eyes' are removed from the pineapple, and dice the flesh into uniform 1/2-inch cubes.
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4
Peel the kiwis and slice them into 1/4-inch thick rounds, then cut those rounds in half to create elegant half-moon shapes.
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5
Slice the green grapes in half lengthwise; this prevents them from rolling around the plate and allows them to soak up the dressing.
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6
Carefully segment the mandarin oranges, removing as much of the white pith as possible to maintain a clean appearance.
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7
In a large, chilled glass mixing bowl, combine all the prepared fruit. Toss very gently with a silicone spatula to avoid bruising the delicate berries.
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8
In a small separate bowl, whisk together the honey, fresh lime juice, lime zest, and vanilla extract until the honey is completely dissolved and the mixture is emulsified.
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9
Finely chop the fresh mint leaves and whisk them into the honey-lime glaze.
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10
Drizzle the glaze evenly over the fruit mixture just before you are ready to serve to keep the fruit from macerating too much and becoming mushy.
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11
Toss the salad one final time, ensuring every piece of fruit has a glistening coating of the citrus mint dressing.
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12
Transfer the salad to a decorative serving platter or individual glass bowls, garnishing with extra mint sprigs and toasted coconut if desired.
💡 Chef's Tips
Choose fruit that is ripe but still firm to the touch; overripe fruit will break down and make the salad watery. If preparing in advance, keep the fruit and dressing in separate containers in the fridge and combine only 15 minutes before serving. To prevent apples or bananas from browning (if you choose to add them), toss them in a little extra lime juice immediately after cutting. Use a microplane for the lime zest to get the flavorful oils without the bitter white pith. Adjust the sweetness by adding more honey or more lime juice depending on the natural sugar content of your seasonal fruit.
🍽️ Serving Suggestions
Serve alongside a dollop of Greek yogurt or whipped mascarpone for a creamy breakfast treat. Pair with a crisp glass of Prosecco or a chilled Moscato d'Asti for an elegant brunch accompaniment. Top with a scoop of lemon sorbet or vanilla bean ice cream for a light summer dessert. Serve in hollowed-out pineapple halves or coconut shells for a stunning tropical presentation. Accompany with light shortbread cookies or almond biscotti to add a crunchy texture contrast.