Wash all fruit thoroughly. Hull and quarter the strawberries. Rinse and drain blueberries. Peel, core and dice the pineapple into roughly 1/2-inch pieces. Peel and dice the mango to match the pineapple size. Halve the grapes. Dice the seedless watermelon into similar-sized pieces so all fruit is uniform for easy serving and balanced bites.

Combine fruit

In a large mixing bowl, gently combine the strawberries, blueberries, pineapple, mango, grapes, and watermelon. Use a large spoon to fold the fruit together so pieces remain intact and do not crush.

Add mint

Thinly slice the mint leaves and sprinkle them over the mixed fruit. Fold gently to distribute the mint evenly.

Light Citrus-Honey Dressing

Make dressing

In a small bowl or measuring cup, whisk together fresh lime juice, orange zest, honey (or maple syrup), a pinch of sea salt, and a pinch of freshly ground black pepper until the honey is fully dissolved and the dressing is smooth.

Taste and adjust sweetness or acidity as needed: add up to 1 teaspoon more honey if you prefer sweeter, or a little more lime juice if you prefer brighter acidity.

Pour the dressing evenly over the fruit bowl. Using two large spoons, gently toss the fruit so the dressing lightly coats all pieces. Avoid over-tossing to prevent bruising delicate berries.

Optional Garnish & Serve

Garnish

If using, sprinkle the toasted sliced almonds or chopped pistachios over the dressed fruit for crunch and visual contrast. Add extra mint sprigs on top for presentation.

Chill or serve immediately

You can serve the fruit salad immediately at room temperature, or cover and chill in the refrigerator for 20–30 minutes to let flavors meld. If chilled, remove from fridge 5 minutes before serving for best texture. Serve as a side for 6 people or as a light dessert.