Rinse all berries, grapes, and kiwi under cold running water. Pat dry gently with a clean kitchen towel or paper towels to remove excess moisture so the fruit stays firm and the dressing doesn't dilute.

Hull and slice strawberries

Remove green tops from strawberries and slice them into halves or quarters depending on size so they are bite-sized and consistent with other fruit pieces.

Slice peach and kiwi, core apple

Slice the peach (or nectarine) into thin wedges. Peel and slice kiwi. Core the apple, then dice into 1/2-inch pieces; toss apple pieces immediately with a teaspoon of lime juice if you plan to hold them a while to prevent browning (this is included in the dressing step below).

Halve large grapes

If grapes are large, halve them; small grapes can be left whole. Combine strawberries, blueberries, peach slices, apple, grapes and kiwi in a large mixing bowl.

Make Dressing

In a small bowl, whisk together fresh lime juice and honey (or maple syrup) until the honey dissolves. Add chopped fresh mint, orange zest (if using) and a pinch of sea salt. Taste and adjust: add a bit more honey if you prefer sweeter, or more lime for brightness.

Combine and Toss

Pour the dressing over the prepared fruit in the large bowl. Gently toss with a large spoon or salad servers until all fruit is lightly coated. Be careful not to mash softer berries—use a lifting and folding motion.

Taste and adjust seasoning: add a tiny pinch of freshly cracked black pepper if you want an aromatic contrast, or a touch more salt to enhance sweetness.

Serve

Let the fruit macerate for 10–15 minutes at room temperature to allow flavors to meld (or chill for up to 1 hour). Transfer to a serving bowl or individual bowls.

Garnish with chopped toasted almonds or pistachios and a few extra mint leaves. Serve plain, with a dollop of Greek yogurt or mascarpone at the side, or spooned over ice cream for a dessert.