Wash all fruit. Peel and dice mango and pineapple into roughly 1/2-inch pieces. Hull and quarter strawberries. Dice watermelon or cantaloupe into similar-sized pieces. Place mango, pineapple, strawberries, melon and blueberries in a large mixing bowl so pieces are roughly uniform for even flavor in every bite.

Make Citrus & Herb Mix

In a small bowl, combine fresh lime juice and orange juice (if using). Add the chiffonaded mint and basil and stir gently to release aroma. Let sit 2 minutes so flavors marry.

Prepare Chili-Lime Salt Dressing

In a small ramekin, mix coarse sea salt, chili powder, optional cayenne, and lime zest. Whisk in honey (or agave) until incorporated. If you prefer a lightly glossy finish on the fruit, whisk in the teaspoon of olive oil. Taste and adjust: add a little more chili powder for heat or more lime zest for brightness.

Assemble Fruit Bowl

Pour the citrus-herb mixture over the bowl of prepared fruit. Toss gently but thoroughly so the juices and herbs coat all fruit pieces without bruising delicate berries.

Sprinkle the chili-lime salt mixture evenly over the tossed fruit. Start with about three-quarters of the mixture, toss gently, then taste one piece and add the remainder if you want more savory-heat. The salt should brighten fruit flavors without making them salty.

Finish & Serve

Transfer the fruit to serving bowls or a single serving platter. Garnish with a light crack of black pepper if using and tuck extra lime wedges alongside. Optionally, garnish with a few additional whole mint or basil leaves for presentation.

Serve immediately at room temperature or chilled. If making ahead, keep the dressing separate and add within 30 minutes of serving to preserve texture; the salad will keep refrigerated for up to 12 hours but is best on day of preparation.