Breakfast Fruit Salad
A refreshing and vibrant morning bowl packed with seasonal fruits, toasted nuts, and a zesty honey-lime dressing.
Ingredients
- •2 cups fresh strawberries, hulled and halved
- •2 large ripe mangoes, peeled and cubed
- •2 cups fresh blueberries
- •2 kiwi fruits, peeled and sliced into half-moons
- •1 cup red seedless grapes, halved
- •1/4 cup fresh mint leaves, finely chiffonade
- •1/4 cup honey or agave nectar
- •2 tablespoons fresh lime juice
- •1/2 cup toasted walnuts or slivered almonds
Instructions
- 1
Prepare all the fruit by washing, peeling, and chopping as indicated in the ingredients list.
- 2
In a small bowl, whisk together the honey and fresh lime juice until well combined to create the dressing.
- 3
Place all the prepared fruits into a large mixing bowl.
- 4
Drizzle the honey-lime dressing over the fruit and gently toss with a large spoon to coat everything evenly.
- 5
Fold in the fresh mint leaves just before serving to maintain their vibrant color.
- 6
Divide the salad into four bowls and top each serving with a generous sprinkle of toasted nuts for added crunch.
💡 Chef tips
- For the best texture, add the nuts just before serving so they stay crunchy rather than getting soggy.
- You can prepare the fruit and the dressing separately up to 4 hours in advance, but combine them right before eating to prevent the fruit from releasing too much liquid.
- Feel free to swap the fruits based on seasonality; peaches, nectarines, or raspberries are excellent alternatives.
✅ How it should turn out
The finished salad should be a colorful, glistening medley of fruit that smells bright and citrusy, offering a perfect balance of natural sweetness and refreshing acidity.