Rinse all fruit under cold running water. Drain in a colander and pat dry with a clean kitchen towel or paper towels to remove excess moisture. This keeps the dressing from diluting the fruit.

Hull and Slice Strawberries

Remove stems from strawberries and slice them into halves or quarters depending on size so pieces are roughly bite-sized (about 1/2-inch to 3/4-inch).

Prepare Blueberries and Grapes

Check blueberries for stems and remove if present. Halve large green grapes; leave small grapes whole.

Cut Pineapple

Trim core and skin from pineapple if using fresh. Cut into bite-sized chunks roughly 1/2 to 3/4 inch.

Peel and Slice Kiwi

Peel kiwi and cut into half-moons about 1/4-inch thick so they’re easy to eat alongside other fruit.

Make Dressing & Assemble

Whisk Dressing

In a small bowl combine fresh lime juice and honey. Whisk until the honey is fully incorporated and the dressing is smooth. Add a pinch of sea salt and a pinch of black pepper, then taste and adjust sweetness or acidity as desired.

Toss Fruit With Dressing

Place all prepared fruit in a large mixing bowl. Pour the lime-honey dressing over the fruit. Gently toss with a large spoon or spatula until fruit is evenly coated. Be careful not to mash softer berries; use a folding motion.

Add Mint and Rest

Fold in thinly sliced fresh mint leaves. Let the fruit sit at room temperature for 5–10 minutes to allow flavors to marry. If not serving right away, cover and refrigerate for up to 2 hours.

Finish and Serve

Just before serving, sprinkle optional toasted coconut flakes over the top for texture if desired. Transfer to a small bowl or plate as a side fruit accompaniment and garnish with a small mint sprig.