Korean Mixed Fruit Punch

Chill the apple and pear first, then rinse, peel, and remove the cores.

Cut half of each into even 1.5-2cm cubes so every spoonful can hold a balanced mix of crisp fruit.

Rinse 120g green grapes under running water and dry them well so the punch does not become watery.

Halve the large grapes and remove any visible seeds to keep the texture clean when served.

Put 2 tablespoons honey in a large glass bowl and loosen it with cold water before adding the fruit.

Stir until no thick honey streaks remain, because undissolved honey will make some bites too sweet.

Add the prepared apple, pear, and green grapes to the honey water.

Fold from the bottom with a silicone spatula only 4-5 times, just enough to coat the fruit without bruising or darkening it.

Right before serving, add 2 cups ice and slowly pour 500ml sparkling water down the side of the bowl.

Do not stir hard, just lift the fruit gently so the bubbles stay lively.

Let the punch stand cold for about 3 minutes so the fruit juices blend with the honey water.

When the fruit is still floating and bubbles are visible, portion it into chilled bowls and serve immediately.