A bright fruit salad you can make in one bowl

Some days the kindest thing you can make is the simplest one. No stove, no waiting, just fruit and citrus in a bowl. You chop, you toss, you chill, and it is done.

The dressing is nothing more than orange and lemon juice, which keeps the cut fruit bright and pulls the whole bowl together with a tart edge. The fruit itself is a source of vitamin C, involved in collagen formation and everyday immune function, worth naming gently rather than overstating. The avocado in the mix brings a soft, creamy fat that rounds out the sweetness, which is part of why it belongs here alongside the berries.

There is real beauty in a bowl like this: the colors, the smell of cut citrus, the small pleasure of eating something fresh and whole. Make it as written or use what is in your fruit bowl. It is meant to flex.

Ingredients

For the dressing:

• 1 cup orange juice
• 1/3 cup lemon juice

For the salad (about 1/2 cup of each):

• Raspberries
• Sliced banana
• Chopped apple
• Sliced avocado
• Pitted dates
• Kiwi
• Strawberries
• Pineapple
• Blackberries

Method

Combine all the fruit in a large bowl.

Pour the orange and lemon juice over the top and toss gently so everything is coated. The citrus keeps the cut fruit, especially the apple, banana, and avocado, from browning.

Chill before serving.

This is meant to flex. Swap in what you have, like cherries or melon, and adjust the mix to your fruit bowl.

*Adapted from a-clean-plate*