Fruit Salad

Method

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1. Whisk the honey, lime juice, lime zest and mint together in a small bowl until the honey has dissolved.

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2. Put the pineapple, grapes, orange segments with any juice, and kiwi in a large bowl. Pour over the dressing and toss gently.

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3. Add the strawberries and blueberries and fold them in gently, so that they do not crush.

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4. Chill for 30 minutes before serving.

   Mark done Start 30 min timer

Chef’s Tips

• Add the strawberries and blueberries last, and fold instead of stirring. Soft berries bruise and bleed into the rest.
• Serve within 2 hours of making it. After that the fruit softens and releases its juice, and the salad turns watery.
• Cut the fruit into similar bite-sized pieces. Every spoonful should have a little of everything.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Greek yoghurt
• Pancakes
• Vanilla ice cream

Storage & Reheating

Keep covered in the fridge up to 2 days, though it softens and releases juice as it stands. Add sliced banana or apple just before serving, since they brown.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.