Fruit Market International B.V. Guide & Recipe

Fruit Market International B.V. is a Dutch produce trading company known for sourcing and supplying fresh fruits and vegetables across Europe. While you can’t cook a company, you can bring its spirit home: this recipe for a vibrant, market-style fruit salad with a honey-lime dressing celebrates the kind of high-quality, seasonal produce that such a company specializes in. It’s simple, refreshing, and lets the fruit shine—perfect for breakfast, brunch, or a light dessert.

Ingredients

2 cups (300 g) strawberries, hulled and quartered
2 cups (300 g) pineapple, cut into 1-inch chunks
2 cups (300 g) seedless grapes (red or green)
2 cups (300 g) mango, peeled and cubed
2 cups (300 g) kiwi, peeled and sliced
1 cup (150 g) blueberries
1 cup (150 g) raspberries
2 tablespoons (30 ml) fresh lime juice (about 1 lime)
1 tablespoon (15 ml) honey
1 teaspoon (5 ml) lime zest
Fresh mint leaves, for garnish (optional)

Instructions

Wash all the fruit thoroughly under cold running water. Pat dry with a clean kitchen towel.
Prepare the fruit as indicated: hull and quarter the strawberries, cut the pineapple into chunks, slice the kiwi, cube the mango, and keep the grapes and berries whole.
In a small bowl, whisk together the lime juice, honey, and lime zest until the honey is fully dissolved. Set aside.
In a large serving bowl, gently combine all the prepared fruit: strawberries, pineapple, grapes, mango, kiwi, blueberries, and raspberries.
Drizzle the honey-lime dressing over the fruit and toss very gently with a large spoon or spatula, being careful not to crush the berries.
Let the salad sit for 5 minutes at room temperature to allow the flavors to meld, then garnish with fresh mint leaves if desired.
Serve immediately, or cover and refrigerate until ready to serve.

Tips

Ripe fruit is key: Use fruit that is ripe but still firm. Overripe fruit will turn mushy when tossed. Smell the pineapple and mango—they should be fragrant at the stem.
Cut uniformly: Cut all fruit into similar-sized pieces (about 1-inch) so that every bite has a mix of textures and flavors.
Make it ahead: You can prep the fruit and dressing separately up to 24 hours in advance. Store the fruit in an airtight container in the refrigerator and the dressing in a small jar. Combine just before serving to keep the fruit fresh.
Adjust sweetness: If your fruit is very sweet, you can reduce the honey to 2 teaspoons (10 ml). If it’s tart, add an extra teaspoon (5 ml) of honey.

Serving Suggestions

This fruit salad is incredibly versatile. Serve it as a refreshing side dish at a summer barbecue, a light dessert after a heavy meal, or a colorful topping for pancakes, waffles, or yogurt. It also makes a beautiful addition to a brunch buffet—pair it with pastries, scrambled eggs, and mimosas (for adults of legal drinking age, drink responsibly). For a more elegant presentation, serve individual portions in martini glasses or hollowed-out pineapple halves.

Variations

Citrus Burst: Add 1 cup (150 g) of orange segments or grapefruit segments. Use orange juice instead of lime juice for a sweeter dressing.
Berry Lover’s: Replace the pineapple and mango with an additional 2 cups (300 g) of mixed berries (blackberries, strawberries, or more blueberries).
Tropical Twist: Add 1 cup (150 g) of papaya and 1 cup (150 g) of banana slices. Use passion fruit pulp in place of the lime juice for a tangy, exotic flavor.
Herb Infusion: Add 1 tablespoon (15 ml) of finely chopped fresh basil or mint to the dressing for an unexpected savory note.
Spiced: Add a pinch of ground cinnamon or a dash of chili powder to the dressing for a warm or spicy kick.

Storage and Reheating

This fruit salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The fruit will release juices and soften, so give it a gentle stir before serving. Do not freeze the fruit salad, as the texture will become mushy upon thawing. Since this is a raw fruit dish, there is no reheating involved—serve it cold or at room temperature. Always refrigerate any leftovers within 2 hours of serving to maintain food safety.

Frequently Asked Questions

Can I use frozen fruit? Yes, you can use frozen fruit, but thaw it completely and drain off any excess liquid before adding it to the salad. The texture will be softer, so it’s best for a smoothie bowl or a more rustic salad.

How do I keep apples or bananas from browning? If you add apples or bananas, toss them in a little extra lime or lemon juice before adding them to the salad. The citric acid slows down oxidation. However, for this recipe, we’ve chosen fruits that don’t brown quickly.

Can I make the dressing ahead of time? Yes, the honey-lime dressing can be made up to 3 days in advance. Store it in a sealed jar in the refrigerator. Let it come to room temperature and whisk again before using.

What if I don’t have honey? You can substitute maple syrup or agave nectar in equal amounts. Each will add a slightly different flavor, but all work well.

Is it necessary to use lime zest? The zest adds a bright, aromatic citrus oil that enhances the overall flavor. If you don’t have a lime, you can skip the zest and just use the juice, or substitute with a little orange zest.

Can I add yogurt or whipped cream? Absolutely. Serve the fruit salad over Greek yogurt or with a dollop of whipped cream for a richer dessert. Just add it right before serving to avoid sogginess.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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