A refreshing and colorful assortment of fresh summer fruits, perfect for gatherings, brunches, or a healthy snack.

Scale

4 cups watermelon, cubed or sliced (600 g)

1 cup strawberries, halved (150 g)

1 cup blueberries (150 g)

1 cup raspberries (125 g)

1 cup blackberries (150 g)

2 kiwis, sliced (150 g)

1 mango, sliced (200 g)

1 cup green grapes (150 g)

1 cup red grapes (150 g)

Fresh mint leaves (10–15 leaves)

2 tablespoons honey (30 ml, optional)

1 tablespoon lime juice (15 ml, optional)

1 teaspoon lime zest (optional)

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Wash all fruits thoroughly and pat dry.

Cut watermelon into cubes or slices.

Hull and halve strawberries.

Peel and slice kiwi and mango.

Remove grapes from stems.

Arrange watermelon as the base on a large platter.

Add berries, grapes, kiwi, and mango in clusters.

Mix honey, lime juice, and zest if using, and drizzle lightly.

Garnish with fresh mint leaves.

Serve immediately or chill before serving.

Use ripe, seasonal fruits for the best flavor

Assemble just before serving for freshness

Store leftovers in an airtight container in the refrigerator for up to 2 days