Soak the tapioca. Rinse 1/3 cup small pearl tapioca under cool water. Soak in 1 cup of the milk for 30–45 minutes until the pearls look plumped and slightly translucent around the edges. This helps them cook evenly and stay tender.

Macerate the fruit. Hull and slice strawberries, halve or slice stone fruit, and leave smaller berries whole. Toss 3 cups of mixed fruit with 1–2 tablespoons sugar or honey and 1 tablespoon lemon juice. Let sit while you cook the pudding so the fruit releases its juices.

Warm the base. In a medium saucepan, combine the soaked tapioca and milk with the remaining 1 cup milk and 1/2 cup cream. Add a pinch of salt and 1/3 cup sugar to start. Cook over medium-low heat, stirring gently but often to prevent sticking.

Simmer to thicken. Keep the mixture at a bare simmer, stirring, for 12–15 minutes, until the pearls are mostly translucent and the liquid thickens slightly. Don’t boil hard—it can curdle or toughen the pearls.

Temper the yolks. In a small bowl, whisk 2 egg yolks. Ladle in a splash of the hot tapioca mixture while whisking to warm the yolks gradually. Then pour the yolk mixture back into the pot, stirring constantly.

Finish the custard. Cook for another 2–3 minutes on low, stirring, until the pudding thickens to a pourable custard. Remove from heat. Stir in 1–1.5 teaspoons vanilla and the lemon zest if using. Taste and add a bit more sugar if needed.

Cool slightly. Transfer to a bowl. Press plastic wrap directly on the surface to prevent a skin. Let it cool to room temperature for 20–30 minutes, then chill until cold—at least 2 hours.

Prepare the fruit topping. After the fruit has rested, taste and adjust with another teaspoon of lemon juice or a pinch of sugar as needed. You want bright, syrupy juices but not too sweet.

Assemble. Spoon chilled pudding into bowls or glasses. Top with a generous mix of fruit and some of the juices. Add a few small mint leaves for fragrance and color.

Serve. Serve straight from the fridge. The contrast between cool, creamy pudding and juicy fruit is the point—keep it cold.