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Ingredients
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Fruit
Dressing & Finish
Method
Fruit
Prepare strawberries
Rinse strawberries under cold water, pat dry, hull and cut each berry in half (quarter if very large). Place in a large mixing bowl.
Prepare blueberries
Rinse blueberries, drain and add to the bowl with strawberries.
Prepare pineapple
Peel, core and dice fresh pineapple into roughly 1/2-inch pieces. Add to the bowl.
Prepare mango
Peel and dice the mango into 1/2-inch cubes. Add to the bowl.
Prepare grapes
Rinse grapes, pat dry, and halve them. Add to the bowl.
Prepare kiwi
Peel and slice kiwi into rounds or half-moons and add to the bowl.
Gently toss all the prepared fruit together with a large spoon or spatula until evenly distributed. Do not overmix to avoid bruising delicate berries.
Dressing & Finish
Make the dressing
In a small bowl or measuring cup, whisk together the fresh lime juice and honey (or maple syrup) until combined and slightly emulsified.
Add zest and seasoning
Stir in the orange zest (if using), thinly sliced mint leaves, coarse kosher salt, and freshly ground black pepper (if using). Taste and adjust sweetness or acidity: add up to 1 tsp more honey or 1/2 tbs more lime juice if desired.
Dress the fruit
Pour the dressing evenly over the gently tossed fruit. Using two large spoons, fold the dressing into the fruit with 4–6 gentle turns so the fruit is coated but not crushed.
Chill (optional)
For best flavor, cover and refrigerate the salad for 20–30 minutes to let the flavors marry. If serving immediately, a 5–10 minute rest is sufficient.
Serve
Give the salad one last gentle stir, adjust seasoning if needed, and transfer to a serving bowl or portion into individual bowls. Garnish with a few whole mint leaves if desired.