Ingredients:

  • 1/4 cup (85g) raw honey
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (2g) fresh lime zest
  • 2 cups (300g) fresh pineapple, cubed
  • 2 cups (340g) green or red grapes, halved
  • 3 small mandarin oranges, peeled and segmented
  • 1 lb (454g) fresh strawberries, hulled and quartered
  • 2 large kiwis, peeled and sliced into half-moons
  • 1 cup (150g) fresh blueberries
  • 1 cup (150g) fresh raspberries

Instructions:

  1. Whisk the base. In a large non reactive serving bowl, whisk together the 1/4 cup raw honey, 2 tbsp fresh lime juice, and 1 tsp lime zest. Note: Keep going until the honey is fully incorporated and the mixture looks like a clear, shimmering syrup.
  2. Prep the foundation. Add the structural fruits first: the 2 cups of cubed pineapple, the 2 cups of halved grapes, and the 3 segmented mandarin oranges. Note: These can handle a bit of rougher handling.
  3. Coating the base. Gently fold these structural fruits into the honey lime mixture until every surface is glistening.
  4. Add strawberries. Carefully add the 1 lb of quartered strawberries. Note: These are the bridge between the hard and soft fruits.
  5. Integrate the kiwis. Add the 2 sliced kiwis to the bowl. Note: Be careful not to break the half moon shapes.
  6. Add the berries. Place the 1 cup of blueberries and 1 cup of raspberries on top. Note: Don't stir yet; we want to be as gentle as possible.
  7. Final fold. Use a silicone spatula to fold the berries in gently until just combined to avoid bruising or bleeding the colors.
  8. The resting period. Allow the salad to rest at room temperature for 5 to 10 minutes. Note: This is the most important step; you'll see a light syrup begin to form at the bottom.
  9. Temperature check. If it’s a hot day, you can chill for these 10 minutes, but room temp allows the honey to flow more freely.
  10. Final toss. Give it one very gentle turn before serving until the syrup is redistributed. > Chef's Tip: If your honey has crystallized, microwave it for 10 seconds before mixing. Cold honey will clump and stick to the fruit in big, unappealing globs rather than forming a smooth glaze. This technique is very similar to how we treat a [Spring Salad with vinaigrette](https://goodierecipes.com/recipes/simple-spring-salad-with-vinaigrette/), where the goal is to coat every leaf or fruit piece without drowning it. The 15 minutes you spend on this are all about the active touch — handling the produce with care so it looks as good as it tastes. Southwest Quinoa Salad Recipe: For 6 Servings — Master the Southwest Quinoa Salad with our precise 1:2 grain ratio method. Th...Creamy Taco Salad Dressing in 5 Minutes — Make the best Taco Salad Dressing with this easy, creamy recipe featuring lim...easy quinoa salad with lemon vinaigrette in 20 Minutes: Zesty & Al Dente — Discover the best easy quinoa salad with lemon vinaigrette recipe. Includes a... $img_2$