Ingredients:

  • 2 pints Strawberries, hulled and quartered
  • 1 pint Blueberries, washed
  • 1 pint Raspberries
  • 3 medium Ripe Peaches or Nectarines, pitted and cut into 1-inch chunks
  • 1/2 medium Ripe Cantaloupe Melon, cut into bite-sized cubes
  • 1 cup Green Seedless Grapes, halved if large
  • 4 medium Kiwi Fruit, peeled and sliced
  • 1/4 cup Fresh Lime Juice (approx. 2-3 limes)
  • 2 tablespoons Liquid Honey
  • 1/4 cup Fresh Mint Leaves, finely chopped (chiffonade)
  • 1 teaspoon Lime Zest
  • Pinch of Sea Salt

Instructions:

  1. Prepare the Dressing: In a small bowl, whisk together the lime juice, honey, lime zest, and the tiny pinch of salt until fully emulsified. Stir in the finely chopped fresh mint. Set aside.
  2. Prep the Fruits: Wash and thoroughly dry all berries and grapes. Hull and quarter the strawberries. Halve large grapes. Dice peaches/nectarines and melon into roughly uniform, bite-sized pieces. Peel and slice the kiwi fruit.
  3. Combine Sturdy Fruits: Place the melon, peaches, and grapes into a large mixing bowl.
  4. Introduce Soft Fruits: Gently add the strawberries, blueberries, and raspberries to the bowl. Add the most delicate fruits last to avoid crushing them.
  5. Dress the Salad: Just before serving, drizzle about two-thirds of the honey-lime dressing evenly over the fruit.
  6. Gentle Toss: Using large rubber spatulas or clean hands, gently fold the fruit and dressing together until lightly coated. Avoid vigorous stirring.
  7. Rest (Optional): Cover and chill for 30 minutes for the flavours to marry.
  8. Final Presentation: Give the salad one final, very gentle fold. Taste, and if necessary, drizzle the remaining dressing over the top just before presenting. Serve immediately.