Make the Glaze: In a large bowl, mix apricot preserves, sugar, lemon zest, and lemon juice. Stir until it looks smooth and slightly glossy.
Chop the Pineapple: Cut it smaller than usual. Trust me, big chunks throw everything off.
Add the Grapes: Halve both purple and green grapes and toss them in.
Prep the Strawberries: Hull and quarter them, then add to the bowl.
Handle the Kiwi Carefully: Peel, cut into quarters, and stop before they turn into mush.
Cut the Mango: Slice around the pit, score the flesh, and scoop it out. Add to the bowl.
Add Berries: Toss in blueberries and raspberries. Mix gently like you’re handling something fragile.
Add Mandarin Oranges: Drain them well, then fold them in gently.
Mix Everything: Carefully stir so the glaze coats all the fruit without destroying it.
Serve Immediately: Garnish with mint if you want to feel fancy.
