Dice the strawberries into 1/4-inch pieces and set aside. Dice the ripe but firm mango into similar-sized pieces. Seed the jalapeño and mince it finely—I recommend wearing gloves or washing your hands immediately after to avoid any heat transfer to your eyes. Finely mince the red onion and chop the fresh cilantro. Having everything prepped and ready will make the final assembly seamless and ensure all flavors are evenly distributed.

In a medium bowl, combine the prepared strawberries, mango, jalapeño, red onion, and cilantro from Step 1. In a small bowl, whisk together the raw honey, freshly squeezed lime juice, sea salt, and ground cumin until the honey dissolves and the mixture is well combined. I find that whisking these ingredients separately first prevents the honey from clumping and ensures even seasoning throughout the salsa. Pour the dressing over the fruit mixture and gently fold everything together until evenly coated, being careful not to crush the strawberries or mango.

Let the salsa rest for 5-10 minutes at room temperature before serving. This allows the flavors to meld together beautifully. For best results, I like to serve it within 30 minutes of making it while the fruit is still fresh and crisp. If making ahead, store in an airtight container in the refrigerator for up to 2 hours.