I love fresh fruit but it can get boring really fast. About two days after I bring it home I’m sort of over it. This mint fruit salad is sure to dazzle any guests or provide a little motivation to eat fruit that otherwise might seem ordinary. I love mint and this recipe is so flexible to allow for a little mint and add as you want it. This salad is not only beautiful but super fragrant!
1 lb strawberries, chopped
1/2 pineapple, chopped
1) Wash and dry the fruit. If too much water gets in your serving dish your fruit can get mushy or taste “too wet”.
2) Chop strawberries into smaller pieces – each strawberry should be 4 small pieces. Cut pineapple so chunks are around the same size.
3) Start by pouring 1/4 of the blueberries into the bottom of a bowl followed by 1/2 of the blackberries. Add in the strawberries, add the rest of your blueberries and then add in pineapple. I also used 1/2 pineapple since it was so juicy I didn’t want to overpower the berries with taste or juice.
4) Chop the mint into small pieces starting with around 5 leaves and pour on top evenly. Using a large spoon gently mix the fruit together, be sure to not burst any of the berries while mixing. Because mint can be strong experiment with using less or more of it depending on how you like it. You can cover and refrigerate to let the fruit meld before serving and decide if you’d like more mint. I probably used around 8-10 leaves for this salad, but I like it minty!