Fresh Fruit and Mint Salad  

Serve with oatmeal for a healthy breakfast or eat it as a healthy snack throughout the day.  Use whatever fruit you have on hand.  To make it more local, use apples, pears, watermelon, cantaloupe and kiwis (yes kiwis grow in NC). 
1 small papaya or medium mango
1 cup strawberries
2 kiwis
1 banana
2 navel oranges
3 tablespoons locally produced honey
1 tablespoon Grand Marnier (optional)
3 to 5 sprigs fresh mint (chocolate or orange mint works well) 
1 cup raspberries or blueberries

1. Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.
2. Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
3. Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.

*Adapted from