Fresh Spring Fruit Salad
Recipe created exclusively by Rochelle Palermo, Food Editor at Cooking.com.
8 Servings

The key to serving a fresh fruit salad is to ensure that the fruit is ripe and flavorful. Also, do not attempt to cut the fruits and toss them together the day before serving; doing so causes the fruits to juice too much and soften as they sit.

2 (12-ounce) baskets strawberries, hulled, halved
2 (6-ounce) baskets fresh raspberries
2 (6-ounce) baskets fresh blueberries
1 mango, peeled, pitted, cut into 3/4 inch pieces
1/2 honeydew melon, peeled, seeded, cut into 3/4 inch cubes
1/2 pineapple, peeled, cored, cut into 3/4 inch cubes
3 kiwifruits, peeled, halved crosswise, each half quartered
2 oranges, peeled, cut into 3/4-inch pieces
1 1/2 teaspoons lime zest
2 tablespoons fresh lime juice

Combine all ingredients in large decorative serving bowl. Gently toss to combine. Serve immediately.