Fresh Fruit Citrus Salad

# Ingredient List:

01 - 1 cup strawberries, hulled and sliced

02 - 1 cup pineapple, cut into bite-sized pieces

03 - 1 cup seedless grapes, halved

04 - 1 cup kiwi, peeled and sliced

05 - 1 cup blueberries

06 - 2 tablespoons fresh orange juice

07 - 1 tablespoon fresh lemon juice

08 - 1 tablespoon honey or agave syrup (optional)

01 - Hull, peel, slice, and cut all fruits as specified, then place them into a large mixing bowl.

02 - Whisk together fresh orange juice, fresh lemon juice, and honey or agave syrup in a small bowl until fully combined.

03 - Pour the citrus syrup over the prepared fruits in the large bowl.

04 - Gently toss the fruits and syrup to coat evenly without bruising the fruit.

05 - Serve immediately or refrigerate for up to 2 hours before serving to enhance flavors.

01 -

It comes together in fifteen minutes, which means you can make it while the coffee brews or between deciding what to wear.
The citrus syrup lifts each fruit's natural sweetness without sugar overload, so it tastes like eating fruit, not dessert.
It's the kind of dish that works for breakfast, a light lunch, or that moment when guests arrive and you haven't planned dessert.

02 -

The quality of your fruit matters more than any technique you can master; this recipe only works if the fruit is actually good, so taste before you buy.
Prep everything cold—chill your fruits in the fridge for an hour before cutting, and the whole salad will stay fresher and brighter longer.
Don't add mint or lime zest at the very end if you want it to stay visible; toss it in with the fruit so it distributes evenly and looks intentional.

03 -

Chill your serving bowl in the freezer for ten minutes before adding the salad; this keeps everything cooler longer without diluting the flavors with melting ice.
If you're making this ahead, keep the syrup separate and toss everything together just before serving so the fruit stays firm and bright rather than becoming soft and translucent.