Rinse strawberries under cold water, hull them (remove green tops), and quarter each berry so pieces are roughly bite-sized. Place in a large mixing bowl.

Prepare blueberries

Rinse blueberries and drain well. Add to the bowl with strawberries.

Cube melon and watermelon

Cut cantaloupe/melon and watermelon into approximately 1-inch cubes. Remove seeds and excess rind. Add to the mixing bowl with the berries.

Prepare pineapple

Peel, core, and cut pineapple into 1-inch chunks. If using canned pineapple, drain thoroughly and pat dry. Add pineapple to the fruit bowl.

Dressing & Finish

Make the citrus-honey dressing

In a small bowl or measuring cup, combine the orange juice, lime juice, honey (or agave) and a pinch of salt. Whisk until honey is fully dissolved. Taste and adjust sweetness or acidity as needed.

Toss fruit with dressing

Pour the dressing over the prepared fruit in the large mixing bowl. Gently toss with a large spoon or spatula just until all fruit is lightly coated — avoid over-mixing to keep fruit pieces intact and juices from becoming too watery.

Add mint and chill

Fold in the thinly sliced mint leaves. Cover the bowl and refrigerate the salad for at least 15–30 minutes to let flavors marry. If serving immediately, a brief 5–10 minute rest is sufficient.

Serve

Give the salad a final gentle toss, taste and adjust with an extra teaspoon of honey or a squeeze of lime if desired. Divide into 4 serving bowls. Optionally sprinkle a light pinch of coarse sugar on top of each serving for a subtle sparkle.