6 fresh kiwis, peeled and chopped 4 fresh peaches, peeled, pitted, and chopped 2 ripe fresh mangoes, peeled, pitted, and sliced 1 fresh pineapple, peeled, cored, and chopped 1 quart fresh strawberries, hulled and quartered Lime-Ginger Honey Dressing Garnish: fresh mint
Lime-Ginger Honey Dressing: Makes 3/4 cup 1/4 cup pineapple juice 1/4 cup fresh lime juice 1/4 cup honey 1 1/2 teaspoons ground ginger
1. In a large bowl, combine kiwis, peaches, mangoes, pineapple, and strawberries. Pour Lime-Ginger Honey Dressing over fruit, tossing gently to combine. Spoon into serving dishes, and garnish with mint, if desired. Serve immediately.
Note: Mango, pineapple, and kiwi can be cut the night before serving. Store, covered, in the refrigerator. Do not cut peaches and strawberries until right before serving. Leftover fruit is wonderful served on top of sliced of pound cake.
Lime-Ginger Honey Dressing: 1. In a medium bowl, whisk together pineapple juice, honey, lime juice, and ginger. Cover and refrigerate for at least 1 hour before serving.