Ingredients:

  • 1 lb strawberries, hulled and quartered
  • 2 cups fresh pineapple, cubed into 1/2-inch pieces
  • 1 cup fresh blueberries
  • 1.5 cups red grapes, halved
  • 3 large kiwis, peeled and sliced into half-moons
  • 1 large mango, cubed
  • 2 mandarin oranges, peeled and segmented
  • 1/4 cup honey
  • 2 tbsp fresh lime juice
  • 1 tbsp lime zest, finely grated
  • 1 tbsp fresh mint, chiffonade

Instructions:

  1. Wash and thoroughly dry all fruit to prevent the dressing from becoming diluted. Cube the pineapple and mango into uniform 1/2-inch pieces. Slice the grapes and strawberries to expose their interior for better absorption of the dressing.
  2. In a small glass jar or bowl, whisk together the honey, fresh lime juice, and lime zest. Whisk vigorously until the honey is fully emulsified and the mixture forms a smooth, velvety glaze.
  3. In a large non-reactive mixing bowl, combine the heartier fruits: pineapple, mango, grapes, and mandarin oranges. Pour the dressing over these fruits and toss gently to coat.
  4. Delicately fold in the strawberries, blueberries, and kiwi to maintain their structural integrity. Sprinkle with fresh mint chiffonade if using.
  5. Let the salad chill in the refrigerator for 15 minutes before serving to allow the flavors to meld and the glaze to set.