Rinse all berries, grapes and kiwi under cold water. Pat dry gently with paper towels or a clean kitchen towel to avoid diluting the salad with excess water.

Hull and slice strawberries

Remove the green tops from the strawberries and slice them into halves or quarters depending on size so pieces are roughly bite-sized (about 1/2 inch).

Prepare other fruits

Dice the pineapple and mango into approximately 1/2-inch cubes. Peel and slice the kiwi. Halve the grapes. If using an apple, core and dice it and toss the dice immediately with a little of the lime juice (from the dressing) to prevent browning.

Make Dressing

In a small bowl, whisk together the lime juice and honey until the honey is fully dissolved. Stir in the orange zest, chopped mint leaves, and a pinch of sea salt. Taste and adjust sweetness or acidity as desired (add up to 1 tsp more honey or 1/2 tbsp more lime juice).

Assemble & Serve

Place all prepared fruit in a large mixing bowl. Pour the dressing over the fruit. Gently fold the mixture with a large spoon or spatula until the fruit is evenly coated, taking care not to crush softer berries.

Let the salad sit in the refrigerator for 10–15 minutes to allow flavors to meld, or serve immediately if preferred.

Before serving, garnish with toasted coconut flakes and/or chopped toasted almonds if using. Serve chilled. Leftovers will keep covered in the refrigerator for up to 2 days; drain any extra liquid before serving.