Wash all berries and fruit under cold running water. Pat dry with a clean kitchen towel or paper towels. This reduces excess moisture so the fruit doesn’t get soggy.

Hull and quarter the strawberries. Place in a large mixing bowl.

Peel and slice the kiwi; add to the bowl.

Peel, core and dice the pineapple and mango into roughly 1/2-inch pieces; add to the bowl.

Slice the banana just before assembling to prevent browning; add to the bowl last.

Add the blueberries and diced green apple (if using) to the bowl.

Make Dressing & Combine

Make dressing

In a small bowl or measuring cup whisk together the fresh lime juice, honey (or maple syrup), orange zest and a pinch of sea salt until smooth and the honey is dissolved.

Pour the dressing over the prepared fruit. Gently toss with a large spoon or salad tongs just until the fruit is evenly coated. Tossing lightly prevents delicate fruit from breaking.

Fold in the chopped fresh mint, reserving a tiny pinch for garnish.

Serve

Transfer the tossed fruit to a serving bowl or divide into individual bowls. Taste and adjust sweetness with a little more honey if desired.

Sprinkle the toasted coconut flakes or chopped nuts and the reserved mint on top for texture and garnish.

Serve immediately at room temperature or chill for 20–30 minutes for a cooler fruit bowl. If storing leftovers, keep refrigerated in an airtight container up to 24 hours (bananas may brown — add fresh slices when serving).