Ingredients:

  • 2 cups (300g) Fresh pineapple, cubed into 1/2-inch bites
  • 2 cups (300g) Red or green seedless grapes, halved lengthwise
  • 2 medium (350g) Honeycrisp or Granny Smith apples, diced (skin on)
  • 1 cup (150g) Fresh blueberries
  • 2 tbsp (30ml) Freshly squeezed lime juice
  • 1.5 tbsp (22ml) Raw honey
  • 1 tbsp (2g) Fresh mint leaves, chiffonade
  • 1 pinch Flaky sea salt

Instructions:

  1. Wash all produce in cold water. Dice the pineapple and apples into uniform 1/2-inch cubes. Slice the grapes vertically to allow them to better absorb the dressing.
  2. In a small ramekin or bowl, whisk together the fresh lime juice, honey, and a tiny pinch of sea salt until the glaze is glossy and viscous.
  3. Place the prepared pineapple, grapes, apples, and blueberries into a large glass mixing bowl.
  4. Pour the citrus glaze over the fruit and add the mint chiffonade. Use a rubber spatula to gently fold the fruit from the bottom up until evenly coated.