A refreshing fruit salad where seasonal fruits meet a honey-lemon dressing. Colorful and light, this recipe suits every occasion from breakfast to dessert, and its aroma deepens with fresh mint.
Wash all the fruit and chop it into similar-sized pieces. As soon as you chop the apple and banana, toss them with lemon juice to prevent browning.
Whisk the honey with the remaining lemon juice and drizzle it over the fruit, mixing gently. Garnish with fresh mint leaves before serving and serve cold.
Important: To keep fruits like apple and pear from browning, toss them with lemon juice as soon as you cut them. Preparing the salad right before serving preserves the fruits' texture. The fruits used can be swapped depending on the season.
Balancing juicy fruits (watermelon, orange) with firmer fruits keeps the salad from getting too watery. A pinch of cinnamon or grated lemon zest enriches the aroma.
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