Wash, core and dice the apples into roughly 3/4-inch pieces. To prevent browning, immediately toss the diced apples with 1 tablespoon of the lime juice in a large mixing bowl.

Prep remaining fruit

Wash the grapes and halve any large grapes. Hull and quarter the strawberries. Peel and segment the orange and cut segments into bite-sized pieces if large. Peel and dice the kiwi. Add grapes, strawberries, orange pieces, kiwi, and blueberries to the bowl with the apples. Do not add the banana yet.

Slice banana before serving

Just before serving (or within 10–15 minutes of serving), slice the banana into 1/4-inch rounds and gently fold into the fruit to avoid browning and mushiness.

Dressing & Finish

Make the dressing: In a small bowl or measuring cup whisk together the remaining 1 tablespoon lime juice, orange juice and honey (or maple syrup) until smooth. Add chopped mint, 1/4 teaspoon salt and the optional pinch of black pepper; whisk to combine.

Combine salad and dressing: Pour the dressing over the bowl of mixed fruit. Gently toss with a large spoon or salad servers until all fruit pieces are evenly coated. Taste and adjust: add up to 1/2 tablespoon extra honey if you prefer sweeter, or a little more lime if brighter acidity is desired.

Chill or serve: For best texture and flavor, cover and chill the salad for 15–30 minutes to allow flavors to meld. If you need to hold longer (up to 2 hours), add banana only right before serving. Serve cold, garnished with a few extra mint leaves if desired.