Ingredients:

  • 1 pint (450 g) Strawberries, hulled and quartered
  • 1 cup (150 g) Blueberries
  • 1 cup (125 g) Raspberries (reserve half for garnish)
  • 2 large (400 g) Peaches or Nectarines, pitted and diced
  • 1 cup (150 g) Black Seedless Grapes, halved
  • 3 medium (300 g) Kiwi Fruit, peeled and sliced
  • 1 large (200 g) Orange, segmented
  • 3 Tbsp (45 ml) Fresh Lime Juice
  • 4 Tbsp (60 ml) Elderflower Cordial, high-quality concentrated
  • 1 Tbsp (15 ml) Honey or Maple Syrup
  • 2 Tbsp (5 g) Fresh Mint, finely minced (reserve sprigs for garnish)
  • 1 tsp (2 g) Lime Zest, finely grated
  • 1/8 tsp (0.5 g) Flaky Sea Salt

Instructions:

  1. In a small bowl, whisk together the lime juice, elderflower cordial, honey (or maple syrup), lime zest, and the pinch of salt until fully combined.
  2. Stir in the finely minced fresh mint. Set the drizzle aside at room temperature for at least 10 minutes to allow the mint flavor to fully infuse into the liquid.
  3. Thoroughly wash and gently dry all the fruit.
  4. Cut all the larger fruits (strawberries, peaches, kiwi, orange segments) into roughly uniform, bite-sized pieces (about 1 cm).
  5. Place all the prepared fruit except the reserved raspberries and mint sprigs into the extra-large mixing bowl.
  6. Pour about three-quarters (3/4) of the prepared Elderflower Drizzle over the mixed fruit. Hold back the remaining quarter.
  7. Using a large rubber spatula, gently fold the fruit a few times until the drizzle is lightly coating everything. Avoid bruising the delicate berries.
  8. Cover the bowl with cling film and refrigerate for a minimum of 30 minutes. This chilling time is essential for flavor infusion.
  9. Just before serving, remove the fruit salad from the fridge. Taste a small portion and fold in the remaining reserved drizzle if more brightness is needed.
  10. Gently fold in the reserved fresh raspberries and transfer the salad to your serving bowl. Garnish with the fresh mint sprigs and serve immediately.