Scale

2 cups green grapes, halved

2 cups honeydew melon, cubed or balled

3 kiwis, peeled and sliced

1 large Granny Smith apple, diced

1 ripe green pear, diced

Juice of 1 large lime

1 tablespoon honey or maple syrup (optional)

Fresh mint leaves for garnish (optional)

2 tablespoons chopped pistachios (optional)

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1. Wash all fruit thoroughly under cold running water.

2. Peel and slice the kiwis, cube the honeydew, and dice the apple and pear.

3. Place all prepared fruit into a large mixing bowl.

4. In a small bowl, whisk together lime juice and honey or maple syrup until combined.

5. Pour the dressing over the fruit mixture.

6. Gently toss until all fruit is evenly coated with dressing.

7. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

8. Before serving, garnish with fresh mint leaves and chopped pistachios if desired.

9. Serve chilled and enjoy immediately.

Toss apples and pears in lime juice immediately after cutting to prevent browning.

For a creamy variation, add a few spoonfuls of vanilla Greek yogurt.

This salad is best enjoyed within 24 hours for optimal texture and freshness.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Use a shamrock cookie cutter on melon slices for an extra festive presentation.