Ingredients:

  • 450 g (1 lb) fresh Strawberries, hulled and sliced
  • 450 g (1 lb) fresh Blueberries
  • 450 g (1 lb) fresh Green Seedless Grapes, halved
  • 1 medium Mango, peeled and diced into 1 cm cubes
  • 4 medium Kiwi Fruits, peeled and sliced or cut into quarters
  • 2 medium Oranges (seedless, Navel preferred), peeled, segmented, and roughly chopped
  • 120 ml (½ cup) fresh Lime Juice (about 4-5 limes)
  • Zest of 2 large Limes (finely grated)
  • 120 ml (½ cup) high-quality Honey
  • 1 tablespoon Pure Vanilla Extract
  • ¼ teaspoon Fine Sea Salt
  • 2 tablespoons fresh Mint Leaves, chiffonade (finely sliced)

Instructions:

  1. Thoroughly wash all fruit. Ensure the fruit is completely dry using a salad spinner or clean towels, as excess moisture will dilute the glaze. Prepare all fruit by slicing strawberries, halving grapes, dicing the mango, segmenting oranges, etc. Keep fruit pieces roughly uniform in size (around 1-2 cm). Gently place all prepared fruit into a large mixing bowl.
  2. In a small bowl, combine the finely grated lime zest and the fine sea salt. This releases the aromatic oils from the zest.
  3. Add the fresh lime juice, honey (ensure it is liquid), and pure vanilla extract to the zest mixture. Whisk vigorously until the honey is fully incorporated and the mixture is uniform and slightly emulsified. Stir in the fresh mint chiffonade just before mixing with the fruit.
  4. Pour the prepared Vanilla-Lime Glaze evenly over the fruit mixture. Using a large rubber spatula, fold the fruit and glaze together very gently. Be careful not to mash the softer fruits, ensuring the glaze coats everything.
  5. Cover the bowl tightly with cling film and refrigerate for a minimum of 30 minutes, or up to 2 hours. This chilling period is non-negotiable as it allows the acidic glaze to marry the fruit flavours beautifully. Give the salad one last gentle stir immediately before serving chilled.