Fruit Salad Dessert with Mango and Strawberries

Cooking method

1. Step 1:

   

   How do you make a fruit salad dessert with mango and strawberries? Prepare the fruit, berries, and lettuce leaves — wash them thoroughly and let them dry. You can use any amount of each ingredient; it's a matter of taste and preference. I made it with what I had on hand and to my own taste. The one thing to note is that the fruit and berries are best ripe and juicy.

2. Step 2:

   

   The whole salad comes together very quickly, but start with the dressing so it has time to rest. Crush the Italian herbs in a mortar. Add the salad oil of your choice, a little fresh lemon juice, and a spoonful of runny honey, and stir well. You can change up the herbs to your taste, and fresh ones work well too. It's better to use first-pressed, unrefined oil — it's more aromatic. My salt was already in the herb blend; if yours isn't, add a pinch separately.

3. Step 3:

   

   Arrange the lettuce leaves in a roomy salad bowl. Peel the membranes off the grapefruit and cut the segments. Don't cut them too small — 3–4 pieces each is enough. If the fruit is juicy, do all the cutting over the salad bowl to catch all the juice, which will wonderfully complement the dressing.

4. Step 4:

   

   Peel and cut the pear and the mango flesh. It's best to cut the fruit pieces roughly the same size.

5. Step 5:

   

   Remove the stems from the strawberries and cut each berry into 4–6 pieces, depending on its size. Add the blueberries. Pour the dressing over the salad and toss very gently.

6. Step 6:

   

   Serve immediately, while the lettuce leaves are still juicy and crisp. The salad releases a lot of juice right away and simply can't sit around waiting for guests, so keep that in mind. That's why you should make exactly as many servings as there are people. But I just adore everything that's left at the bottom of the bowl (and I always save the last portion for myself)!