Wash all fruit thoroughly. Hull and quarter the strawberries. Peel, core and dice the pineapple into roughly 1/2-inch pieces. Peel and dice the mango into similar-sized pieces. Peel and slice the kiwis. Halve the grapes. Core the apple and cut into small dice; to prevent browning, toss the apple immediately with 1 teaspoon of the lime juice (from dressing quantity) as you finish cutting it. Slice the banana only just before serving and set aside.

Combine the strawberries, pineapple, mango, kiwi, green and red grapes, and diced apple in a large mixing bowl. Do not add the banana yet.

Dressing & Finish

Make dressing

In a small bowl or measuring cup, whisk together the remaining lime juice (about 2 tablespoons if 1 teaspoon was used on the apple), honey (or agave), and orange zest until smooth. Add a pinch of sea salt and a pinch of black pepper and whisk again. Taste and adjust sweetness or acidity as desired.

Pour the dressing over the mixed fruit. Gently toss with a large spoon or salad tongs to coat all pieces without bruising delicate fruit. Fold in the chopped mint.

If using, sprinkle shredded coconut or chopped toasted nuts on top for texture.

Rest and serve

Cover and refrigerate the salad for at least 20 minutes to let flavors meld (up to 2 hours). Just before serving, gently fold in the sliced banana. Taste and adjust with an additional squeeze of lime or a drizzle of honey if needed. Garnish with a few whole mint leaves and serve chilled.