Honey-lime fresh fruit salad

• 300 g strawberrieshulled and quartered
• 150 g blueberries
• 1 mangopeeled, pitted, and cubed into 2cm pieces
• 3 kiwipeeled and sliced into rounds
• 150 g seedless red grapeshalved
• 2 limejuiced
• 2 tbs runny honey
• 10 g fresh mint leavesroughly torn

1. 1

   Prep all the fruit: hull and quarter the strawberries, peel and cube the mango into 2cm pieces, peel and slice the kiwis into rounds, and halve the grapes. Add everything to a large mixing bowl along with the blueberries.

   Tip: Uniform-ish sizes mean every forkful gets a bit of everything — aim for roughly the same size as your mango cubes.

2. 2

   In a small bowl or directly over the fruit, whisk together the lime juice and honey until the honey is fully dissolved and you have a smooth dressing.

   Tip: If your honey is thick and stubborn, microwave it for 10 seconds first to loosen it up.

3. 3

   Pour the dressing over the fruit and gently toss everything together until evenly coated. Scatter the torn mint leaves over the top and give it one final gentle toss.

   Tip: Go easy with the tossing — you want the fruit to stay intact, not turn into a mash.

4. 4

   Serve immediately for the freshest texture, or cover and refrigerate for up to 2 hours. The lime juice keeps everything bright and prevents browning. Leftovers keep well in an airtight container in the fridge for up to 24 hours — expect a little extra juice at the bottom, which is great spooned over the fruit.

• cutting board
• chef's knife
• mixing bowl (large)
• citrus juicer

Per serving

Nutritional values are estimates only.