Ingredients
- 2 ripe bananas, peeled and sliced
- 1 cup green grapes, whole or halved
- 1 cup red grapes, whole or halved
- 1 cup mandarin orange segments (fresh or well-drained canned)
- 1 cup pineapple chunks, either freshly cut or well-drained if using canned
- 1 ripe mango, peeled and diced (optional for a tropical twist)
- 1 tablespoon honey or a splash of fresh orange juice (optional glaze)
- Fresh mint leaves for garnish (optional)
Instructions
Rinse all whole fruits—grapes, mandarin segments, pineapple chunks, and mango—under cool running water. Drain thoroughly. Peel bananas and mango. Slice bananas into ½-centimeter rounds; dice mango into uniform cubes. If using canned fruit, be sure to drain all excess syrup.
Transfer the prepared fruits into a large mixing bowl. If you’d like a light glaze that helps coat the fruit and extend its freshness, drizzle the honey or orange juice over the mixture.
Using a soft spatula or large spoon, fold the fruits together until the glaze (if any) is evenly distributed. Handle carefully—overmixing can break apart tender banana slices.
Tuck fresh mint leaves throughout the salad for a pop of color and a hint of herbal freshness. Serve immediately for the juiciest results, or refrigerate for 20–30 minutes if you prefer it extra-chilled.