1. Prepare the Fruit

• Wash and pat dry all berries gently using paper towels.
• Hull and slice the strawberries into thin rounds or halves, depending on size.
• Dice mangoes into bite-sized cubes. To do this, slice along both sides of the mango pit, score the flesh in a crisscross pattern, and scoop out the cubes with a spoon.
• If using kiwi or pomegranate seeds, prep and add to the fruit mix.
• Place all prepared fruits in a large mixing bowl.

2. Make the Citrus-Honey Dressing

• In a small bowl or jar, whisk together fresh orange juice, lime juice, and honey (or maple syrup).
• Add optional zest and fresh chopped mint for added brightness and a hint of herbal freshness.
• Taste and adjust citrus or sweetness as needed to suit your preference.

3. Toss the Fruit Salad

• Pour the dressing over the prepared fruits.
• Gently toss with a large spoon or silicone spatula to coat the fruit without bruising the berries.
• Let the salad sit in the refrigerator for 15–30 minutes to chill and allow the flavors to meld.

4. Serve

• Serve the fruit salad chilled in individual bowls or on a platter.
• Garnish with extra mint leaves or citrus zest for presentation.
• Optional: top with a dollop of yogurt or granola for added texture.