Rinse the strawberries thoroughly under cold water, then pat them dry with a paper towel. This helps prevent extra water from making your salad soggy.

Use a sharp paring knife to quarter the berries evenly so every bite feels balanced.

Optional: If your strawberries are a bit tart, sprinkle with 1 teaspoon of sugar or drizzle with honey, then let them sit for 5–10 minutes. This brings out their natural juices and adds a touch of sweetness.

Rinse the blueberries gently in a colander under cold water and drain well. Avoid soaking them - they’re delicate and can become mushy if overhandled.

Pick through the berries and remove any stems or soft spots before tossing them into the bowl with the strawberries.

Slice your Pink Lady apple about 1/4 inch thick, then use a small star-shaped cookie cutter to cut out festive apple stars.

To prevent browning, immediately dip the apple pieces in a bowl of cold water mixed with 1 tablespoon lemon juice or a splash of orange juice.

No star cutter? No problem - use any small shape you like, or simply cut the apples into thin wedges for a more rustic feel.

Add the apple stars to the bowl with the strawberries and blueberries.

Use a large mixing bowl and a big spoon or salad tongs to gently toss the salad. Be careful not to crush the fruit - you want each piece to stay fresh and vibrant.

Optional: For a burst of extra brightness, drizzle a little fresh lime or orange juice over the fruit before tossing.

Transfer the salad to an airtight container or cover the bowl with plastic wrap. Chill for at least 30 minutes before serving - this helps the flavors meld and keeps the salad extra refreshing.

Optional garnish: Add a few fresh mint leaves or a sprinkle of toasted coconut flakes on top for a summery twist.