Use whatever fruit is fresh, ripe, and looks good at the market. Kiwi, mangoes, and papayas are often good choices at this time of year. Some markets sell fresh pineapple already sliced, which can be tasty. Use fresh berries if they're available. Try to have at least 4 or 5 different kinds of fruit in the salad.

Make the simple syrup ahead of time and store it in the refrigerator. You can keep the lime peel in it, for a strong flavor. Or you can strain it out, for a subtler hint of lime.

Prep Time: 15 minutes
Cook Time: 10 minutes for the syrup
Yield: varies for the salad; about 1/2 cup for the syrup

Assorted fresh fruit, peeled and/or rinsed, as necessary
1/2 cup granulated sugar
3/4 cup water
Zest of 1 lime

Bring the sugar and water to a boil in a medium saucepan. Add the lime zest and cook, stirring occasionally, over high heat until the liquid forms a thin syrup, 5 to 10 minutes. Remove from heat and strain if desired. Cool, then cover and refrigerate for up to 5 days.

For fruit salad, cut fruit into bite-sized chunks, and toss with lime syrup in a large serving bowl. Vary the amount of syrup according to how much fruit you're using; a small fruit salad for 4 people needs only 1 or 2 Tbsp of syrup.

Serve within 30 minutes.