Rinse strawberries, blueberries, pineapple, and kiwi under cold running water. Pat dry thoroughly with a clean kitchen towel or paper towels to remove excess moisture.

Hull and slice strawberries

Remove the green caps from the strawberries and slice them into halves or quarters depending on size so they’re bite-sized and fit comfortably in a cup.

Dice pineapple and slice kiwi

If not pre-cut, trim the pineapple skin and core, then dice into 1/2-inch pieces. Peel the kiwi and slice into rounds or half-moons about 1/4-inch thick.

Slice banana

Slice the ripe banana into 1/4-inch rounds just before assembling to minimize browning.

Assemble & Finish

In a medium mixing bowl, gently combine the prepared strawberries, blueberries, diced pineapple, kiwi slices, and banana slices. Toss carefully so softer fruits aren’t crushed.

Add the fresh lime juice and, if using, honey or agave. Gently toss again to coat the fruit evenly. The lime brightens flavors and the sweetener balances tart fruit.

Taste and adjust: if the mixture needs more brightness, add another 1/2 teaspoon lime juice; for more sweetness, add another 1/2 teaspoon honey or agave.

Spoon the mixed fruit into a single serving cup or bowl. Sprinkle the chiffonaded mint leaves on top. If using, add toasted coconut flakes for texture and a very small pinch of ground black pepper for a subtle contrast.

Serve immediately for best texture and color. If you must store, cover tightly and refrigerate for up to 12 hours; add banana and mint just before serving to preserve appearance.