Berry Fruit Salad

by Thea Miller

Berry Fruit Salad

Wonderful with brunch, lunch or dinner! Serves 6.


1 pound fresh strawberries
8 ounces fresh blueberries
4 ounces fresh raspberries
4 ounces fresh blackberries
2 cups fresh cherries, pitted
zest of 1 small lime
1 tablespoon lime juice
1 tablespoon honey


Wash and gently dry berries and cherries; place in a large bowl.
In a small bowl, whisk together lime zest, lime juice, and honey. Pour over fruit and toss gently to combine.
Refrigerate until ready to serve. Fruit salad is best served the day it is made but will still be good on the second day

recipe from From Kristine's Kitchen