Fruit Salad Recipe

Prepare fruit

Wash all fruit thoroughly. Hull and quarter the strawberries. Peel and slice the kiwi into half-moons. Peel and dice the mango into bite-sized cubes. Halve the grapes if large. Measure blueberries and set aside.

Combine fruits in a large bowl: add strawberries, blueberries, kiwi, mango and grapes. Toss gently to mix without bruising delicate berries.

Add mint: sprinkle the chiffonade mint leaves over the mixed fruit and toss once more gently to distribute the mint.

Chill while curd finishes: cover bowl and place in refrigerator for at least 15 minutes if possible so flavors meld while you make the lemon curd.

Make a gentle curd

In a small heatproof bowl, whisk together the egg yolks and granulated sugar until smooth and slightly paler, about 30 seconds.

Add lemon: whisk in the fresh lemon juice and lemon zest until combined.

Cook the curd using a double boiler: place the bowl over a saucepan of simmering water (water should not touch the bowl). Stir the mixture constantly with a heatproof spatula or whisk and cook until it thickens and registers 170–175°F (77–80°C) on an instant-read thermometer, about 6–8 minutes. The curd should coat the back of the spatula.

Finish with butter and seasoning: remove the bowl from heat and immediately whisk in the unsalted butter, one tablespoon at a time, until fully incorporated and the curd is glossy. Stir in a pinch of salt to balance the sweetness.

Cool: transfer the curd to a clean container and press plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 30 minutes to set (it will thicken further as it chills).

Serve with fruit: when ready to serve, spoon lemon curd over portions of fruit salad or serve on the side for guests to add as desired. Gently toss just before serving if you want the curd distributed through the fruit (use sparingly to avoid making fruit soggy).