The Very Best Fruit Salad

Instructions

1. In a large pretty serving bowl, add the glaze ingredients: 1/3 cup apricot preserves, 1/4 cup sugar, 1 teaspoon lemon zest, and 2 tablespoons lemon juice. Use a microplane grater to zest your lemon, one of my favorite tools ever! Stir it all together.
2. Start chopping the fruit in the order that it's listed: Chop the pineapple into smaller pieces than you normally would. Add it to the bowl.
3. Use a serrated knife to halve about 2 cups of purple grapes and 2 cups of green grapes. Add to the bowl.
4. Hull 1 pound of strawberries. Slice the strawberries into quarters. Add to the salad.
5. Chop the ends off of the kiwi and then use a peeler or paring knife to get the skin off. Slice the kiwi in half, then in half again. Stop here, or if you want, chop each piece one more time. Don't chop smaller than this or your kiwi will just disintegrate into nothingness eventually. Add to the bowl.
6. Chop the mangos: place the mango upright, and slice down all the way through, as close as you can to the pit on the inside. Repeat on the other side. Score the mango half with a knife, not cutting the peel. Flip the mango so the fruit juts out. Then slice off the fruit from the peel. See photos! Add mango to the bowl.
7. Add 10 ounces of blueberries and 6 ounces of raspberries to the bowl. Very, very gently, stir everything together.
8. Open 2 cans of mandarin oranges and drain them completely. Add the mandarin oranges to the bowl and gently stir them in.
9. Serve immediately, garnished with mint if you like! The longer fruit salad sits, the less flavorful it becomes. Store leftovers covered in the fridge, and eat them as soon as possible! Call the neighbors!