Serves: 6 to 8
1 cup chopped watermelon, cubed
1 cup chopped cantaloupe, cubed
1 cup chopped honeydew, cubed
1 cup chopped pineapple, cubed
1 cup fresh blueberries
1 cup fresh strawberries, quartered
1 cup fresh raspberries
1 cup fresh blackberries
2 kiwi, cut into half-moon slices
Juice from one orange, freshly squeezed over salad
6 leaves fresh mint, cut chiffonade style
In a large serving bowl, add the melon and pineapple. Squeeze about half of the orange juice over the melon and gently mix to combine. Add the blueberries and strawberries and gently mix again, just to combine.
Top with raspberries, blackberries and kiwi and squeeze the rest of the orange over the fruit. Sprinkle the top with the fresh mint and gently toss again, just to combine. Cover with plastic and refrigerate for at least one hour before serving.
- To save time, buy the melon and pineapple pre-cut from your grocer’s produce cooler.
- Always wash fruit before serving, including delicate fruit like berries. Air dry before adding to salad.
- To “chiffonade” the mint, stack the leaves in a pile, starting with the largest on the bottom. Roll lengthways and cut from end to end in 1/8-inch strips.
- To make fresh fruit mimosas, fill a pitcher with orange juice and add 2 to 3 cups of the salad. For best results, refrigerate overnight. Fill a glass halfway with prosecco and top with chilled orange juice and marinated fresh fruit.