3cupsfresh strawberriesstemmed, hulled, and halved
4kiwipeeled and cut into bite-sized pieces
2cupsseedless red grapeshalved
3mangopeeled, cored, and diced (about 2 cups)
Heat the limes in the microwave for 15-20 seconds. Once heated, zest one of the limes using a Microplane, before slicing open and juicing. Once zested, cut open the limes and juice them.
Combine lime zest, 3 tablespoons of lime juice, and honey together in a small mixing bowl until well incorporated. Set it aside to use on fruit salad.
Toss the prepared fruit together in a large mixing bowl.
Chiffonade the mint by stacking the leaves on top of each other, rolling them into a cigar-like shape, and then slice the leaves into thin ribbons.
Add the dressing and mint to the fruit and gently stir to combine.
Cover and refrigerate for at least 30 minutes, but no longer than 24 hours prior to serving.
Transfer the fruit salad into a serving bowl and serve.
Fruit: Use any sturdy, frush fruit you like for this recipe. I would recommend staying away from apples, pears, and bananas as they brown and bruise easily. Do not use frozen fruit. Substitution for Honey: To keep this recipe vegan-friendly, use agave. Don't use maple syrup, as it can overwhelm the flavors of the fruit.This fruit salad is best prepared on the day of serving. While you can prepare Fruit Salad up to 24 hours in advance, I find the flavor and texture are best when prepared the day you intend to serve this fruit salad.Storage: If you happen to have leftover fruit salad, you can refrigerate them in an airtight container for up to 48 hours. Drain off excess liquid before serving.