Using a sharp paring knife, slice off the top and bottom of the grapefruit, blood orange and navel orange. Following the curve of each fruit, cut away the peel and pith. Over a bowl to catch juices, carefully trim between membranes and release individual segments (supremes). Place grapefruit segments in a large mixing bowl and add orange segments and any collected citrus juice to the bowl.

Pit and slice the stone fruit: halve and remove the pit, then slice into 1/4-inch slices. Add to the bowl with citrus. Gently fold in fresh berries, taking care not to crush delicate berries like raspberries.

Make Dressing & Combine

Whisk syrup dressing

In a small bowl, whisk together elderflower-lychee syrup (3 tbs), fresh lemon juice (1 tbs) and extra-virgin olive oil (1 tsp) until combined. Season with sea salt (1 tsp) and freshly ground black pepper (1 tsp). Taste and adjust balance — add up to 1 tsp more syrup if you prefer sweeter, or a squeeze more lemon if you prefer brighter acidity.

Pour the dressing over the prepared fruit and gently toss with a large spoon or rubber spatula until fruit is evenly coated. Let the fruit macerate in the dressing for 10 minutes at room temperature to allow flavors to meld and for citrus juices to mingle with the syrup.

Finish & Serve

Mince 8 of the mint leaves to release aroma and fold them into the fruit just before serving. Reserve whole mint leaves for garnish.

Transfer the dressed fruit to a shallow serving bowl or platter. Scatter the remaining whole mint leaves and edible flower petals over the top for color and fragrance. If desired, drizzle an additional 1/2–1 tbs elderflower-lychee syrup over the fruit for extra gloss and aromatic lift.

Serve immediately (best within 1 hour) or chill for up to 2 hours. If chilling, wait to add minced mint until serving to keep flavor bright.