Start by washing all your fruit thoroughly under cool running water and patting dry—this is especially important since the fruit will be eaten raw. Cut the pineapple into 1-inch cubes, use a melon baller to create 1-inch spheres of cantaloupe, and halve the strawberries. Leave the grapes and blueberries whole as they're already the perfect size. This prep work takes a bit of time, so get it done first while you're fresh and focused.

In a small bowl, whisk together the orange juice, honey, cinnamon, and lemon zest until the honey is completely dissolved and the mixture is smooth. I like to taste it at this point—if you want a brighter flavor, add a touch more lemon zest; if you prefer it sweeter, add a bit more honey. This dressing is the backbone of your fruit salad, so take a moment to get it right.

Transfer all the prepared fruit from Step 1 into a large serving bowl or pitcher (use whichever you'll be serving from—this saves dishes!). Pour the citrus-honey dressing from Step 2 over the fruit and gently toss everything together, being careful not to crush the delicate berries. Cover with plastic wrap and refrigerate for at least 2 hours before serving. I find that letting it chill overnight actually develops the flavors even better, so don't hesitate to prep this the day before your party.

Just before serving, gently toss the fruit salad again and sprinkle the fresh mint over the top. This keeps the mint bright and flavorful rather than letting it sit in the liquid. Transfer to your serving bowl if you haven't already, and enjoy with a spoon or small fork so guests can grab their favorite combinations.