📝 About This Recipe
Elevate your morning ritual with this vibrant symphony of seasonal fruits, tossed in a bright, herbaceous dressing that wakes up every taste bud. This isn't just a fruit bowl; it's a carefully balanced composition of textures—from the crunch of pomegranate to the silkiness of ripe mango—tied together with a zesty lime and wild honey infusion. Perfect for a sophisticated brunch centerpiece or a refreshing post-workout fuel, this salad celebrates the natural sweetness of Earth’s candy with a sophisticated, minty finish.
🥗 Ingredients
The Fruit Base
- 2 cups Strawberries (hulled and quartered)
- 1 cup Blueberries (rinsed and patted dry)
- 1 large Mango (peeled and cubed into 1/2-inch pieces)
- 1 cup Green Grapes (halved lengthwise)
- 1.5 cups Pineapple (freshly chopped into bite-sized wedges)
- 3 pieces Kiwi (peeled, halved, and sliced)
- 1/2 cup Pomegranate Arils (for a burst of color and crunch)
Honey-Lime Mint Glaze
- 1/4 cup Fresh Mint Leaves (finely chiffonaded (thinly sliced))
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Lime Zest (finely grated)
- 2 tablespoons Wildflower Honey (substitute with agave for vegan)
- 1/2 teaspoon Fresh Ginger (finely grated)
Garnish
- 4 pieces Fresh Mint Sprigs (for decoration)
- 2 tablespoons Toasted Coconut Flakes (optional for added texture)
👨🍳 Instructions
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1
Begin by washing all your fruit under cool running water. Pat the berries and grapes dry thoroughly with a paper towel; excess water will dilute the dressing.
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2
Prepare the strawberries by removing the green hulls and slicing them into quarters. Place them into a large, glass mixing bowl.
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3
Peel the mango and cut the flesh away from the pit. Dice into uniform 1/2-inch cubes to ensure a consistent mouthfeel.
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4
Slice the grapes in half lengthwise. This prevents them from rolling around and allows the dressing to penetrate the fruit.
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5
Peel the kiwis using a vegetable peeler or spoon, then slice them into half-moons. Add them to the bowl along with the pineapple and blueberries.
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6
In a small separate jar or bowl, whisk together the freshly squeezed lime juice, lime zest, and wildflower honey until the honey is completely dissolved.
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7
Add the finely grated ginger to the dressing. This provides a subtle back-note of heat that cuts through the sweetness.
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8
Stack the mint leaves, roll them tightly like a cigar, and slice them into very thin ribbons (chiffonade). Stir 3/4 of the mint into the dressing.
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9
Drizzle the honey-lime mint glaze over the fruit. Use a large silicone spatula to gently fold the fruit, being careful not to bruise the softer berries or kiwi.
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10
Sprinkle the pomegranate arils over the top. These add a beautiful 'jeweled' look and a satisfying pop.
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11
Let the salad sit at room temperature for about 10-15 minutes. This allows the juices to macerate and the flavors to marry beautifully.
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12
Just before serving, give it one last gentle toss and garnish with the remaining fresh mint ribbons and toasted coconut if using.
💡 Chef's Tips
Always use fruit that is ripe but firm; overripe fruit will turn the salad mushy quickly. To keep the salad fresh longer, add the dressing and mint only right before serving to prevent the mint from turning brown. If using bananas, add them at the very last second to prevent oxidation and browning. Adjust the honey amount based on the natural sweetness of your fruit; if your pineapple is very sweet, reduce the honey. Use a microplane for the ginger and lime zest to ensure they are fine enough to incorporate without leaving large chunks.
🍽️ Serving Suggestions
Serve alongside a dollop of thick Greek yogurt or labneh for a creamy contrast. Pair with a glass of chilled Prosecco or a sparkling Hibiscus iced tea for a fancy brunch. Top with a handful of toasted walnuts or sliced almonds for an extra protein boost. Serve inside a hollowed-out pineapple or melon half for a stunning tropical presentation. Accompany with warm, crusty brioche toast or homemade granola.