Preparation

• Rinse and drain: Place blueberries, strawberries, and grapes in a large colander. Rinse with cool water and move them around gently. Let them drain while you cut the other fruit.
• Halve the cantaloupe: Put cantaloupe on a cutting board. Cut it in half and scoop out seeds with a large spoon. Cut each half into quarters.
• Slice the melon: Take a quarter and cut it lengthwise into three slices. Make bite-sized cuts into the flesh (still attached to the rind). Slide your knife between flesh and rind to release the pieces. Discard the rinds and add melon cubes to a large bowl.
• Peel and dice kiwi: Use a small paring or peeling knife to remove skin. Lay kiwi on its side, trim ends, slice into 1/4-inch rounds. Quarter each round and add pieces to the melon.
• Dry and add berries: If berries are still wet, pour them onto a kitchen towel and pat dry. Add blueberries to the bowl.
• Prep grapes and strawberries: Remove grapes from stems and add to the bowl. Remove green stems from strawberries, cut out the inner stem, then quarter each berry and add to the bowl.
• Toss gently: Use a large spoon to mix fruits together gently so delicate berries don’t get crushed.
• Serve or store: Serve right away or transfer to an airtight container and chill. Best on the day of serving, but it can keep up to 3 days if the fruit wasn’t overly ripe.