{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Fruit salad with lime, honey and walnuts",
 "description": "A no-cook breakfast fruit salad of pineapple, strawberries, kiwi, grapes, blueberries and orange under a lime and honey dressing, finished with walnuts and with about 1 tbsp of honey in the whole bowl.",
 "recipeCategory": [
  "Breakfast"
 ],
 "recipeYield": "6 servings",
 "totalTime": "PT25M",
 "recipeIngredient": [
  "3 cups pineapple chunks (495 g), peeled and cored",
  "3 cups sliced strawberries (498 g), hulled",
  "1½ cups blueberries (222 g)",
  "4 kiwis (276 g), peeled and sliced",
  "1½ cups seedless red grapes (226.5 g), halved",
  "2 navel oranges (280 g), peeled and cut into segments",
  "juice of 1½ limes (66 g)",
  "1 tbsp (21 g) honey",
  "½ tsp (1.3 g) ground cinnamon",
  "¼ cup (29.25 g) unsalted walnuts, chopped"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Rinse the fruit under cool running water and dry it. Hull and slice the strawberries. Peel and cube the pineapple. Peel the kiwis and cut them into half-moons. Halve the grapes. Cut the peel and white pith off the oranges and slice between the membranes to free the segments, squeezing the leftover membranes over the bowl."
  },
  {
   "@type": "HowToStep",
   "text": "Put the pineapple, strawberries, blueberries, kiwi, grapes and orange segments in a large bowl."
  },
  {
   "@type": "HowToStep",
   "text": "In a small bowl or a cup, stir the lime juice, honey and cinnamon together until the honey has dissolved and no streak of it is left."
  },
  {
   "@type": "HowToStep",
   "text": "Pour the dressing over the fruit and turn it gently with a large spoon, just until everything is glossy. Stirring hard bruises the berries and kiwi."
  },
  {
   "@type": "HowToStep",
   "text": "Divide among six bowls, about 2 cups each, and scatter the chopped walnuts on top. Eat right away, or cover the fruit without the nuts and refrigerate."
  },
  {
   "@type": "HowToStep",
   "text": "Refrigerate cut fruit within 2 hours, or within 1 hour if the room is above 90 °F (CDC). Covered in the fridge it keeps up to 4 days (USDA FSIS FoodKeeper, “Fruit, cut”), though it is at its best in the first 2; add the nuts only when serving so they stay crisp."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 6",
  "calories": "212 kcal",
  "proteinContent": "3.3 g",
  "carbohydrateContent": "46.6 g",
  "fatContent": "4.0 g",
  "saturatedFatContent": "0.4 g",
  "sugarContent": "33.0 g",
  "sodiumContent": "5 mg",
  "fiberContent": "6.9 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/fruit-salad.jpg",
 "imageAlt": "Fruit salad of pineapple chunks, sliced strawberries, blueberries, kiwi half-moons, halved red grapes and orange segments, glossy with a lime and honey dressing, in a bowl",
 "url": "https://asharedpalate.com/fruit-salad"
}