Fruit Salad

Fresh, crisp, and bright.

Why You'll Love This Recipe

• Bright, fresh, never cloying.
• 5-minute work, big visual impact.
• Adaptable to whatever fruit is in season.
• Naturally gluten-free, vegan if you sub maple syrup.
• Perfect potluck or brunch side.

Ingredient Notes

• Use peak-season fruit — this is not a recipe to save sad supermarket fruit.
• Honey is mellower than sugar and complements the citrus.

Ingredient Substitutions

• Maple syrup or agave for vegan version.
• Pineapple, mango, kiwi, peach all welcome in season.
• Basil instead of mint for a more savory edge.

Equipment Needed

• Large bowl
• Sharp knife
• Citrus juicer or reamer

Prep Tips

• Segment oranges over the bowl to catch the juice.
• Uniform pieces look more appealing and eat better.

Instructions

1. 1

   Gather and prep: 1 medium apple, cored and sliced, 1 ripe banana, 1 berries, 1 orange, 1 lemon (for juice and zest), 1 tbsp honey. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Chop fruit.

3. 3

   Toss with lemon and honey.

4. 4

   Top with mint.

Artsi Pro Tips

• Toss the apple in citrus first — it stops browning before it starts.
• Add banana last and only once — earlier and they turn brown and mushy.
• A pinch of flaky salt amplifies the sweetness.

Common Mistakes

• Adding banana too early — brown mush.
• Watery fruit (watermelon) tossed with delicate berries — turns to soup.
• Heavy honey weighing down delicate fruit — thin it first.
• Refrigerating overnight — texture collapses.

Recipe Tags