Wash all fruit thoroughly under cold running water. Hull and quarter the strawberries. Rinse blueberries and drain well. Halve the grapes. Peel, pit and dice the mango; peel and dice the pineapple. Peel and slice the kiwis. Place prepared fruit into a large mixing bowl.

Combine gently

Using a large spoon, gently fold the fruits together in the bowl so they are evenly distributed without bruising softer berries. Transfer to a serving bowl or divide into individual bowls.

Simple Dressing & Finish

Make dressing

In a small bowl, whisk together the fresh lime juice and honey (or maple syrup) until combined and the honey dissolves. Add a pinch of sea salt and, if using, a pinch of black pepper; whisk briefly.

Dress and finish

Pour the dressing over the fruit and toss gently to coat all pieces lightly. Sprinkle the chiffonade of fresh mint over the top and toss once more. Taste and adjust sweetness or acid—add up to 1 tsp more honey or 1 tsp more lime juice if desired.

Chill or serve

Serve immediately at room temperature for best flavor, or cover and chill in the refrigerator for 20–30 minutes to let flavors meld. Garnish with a few extra mint leaves before serving.