Start by preparing all your fruits while they're still whole or with minimal cutting. Peel and slice the oranges into half-inch semi-circles, then cut them into bite-sized pieces if needed. Peel the kiwis and slice them into half-moons. Hull the strawberries and cut them in half or quarters depending on size. Cut the mango into 1-inch cubes. Leave the grapes, blueberries, and raspberries whole—they're already the perfect size. The watermelon should already be cubed as specified. I find it helpful to prep all the fruits on a cutting board first before transferring them to the serving bowl, as this keeps your workspace organized and prevents bruising delicate berries.

While your fruits are being prepped, juice the large lime and pour it into a small bowl. Add the honey and whisk together until the honey dissolves completely into the lime juice, creating a light, emulsified dressing. The acid in the lime helps break down the honey and prevents it from settling at the bottom of your salad.

Transfer all the prepared fruits to a large serving bowl. Pour the honey-lime dressing from Step 2 over the fruit, then gently toss everything together until the fruits are evenly coated. Add the pinch of sea salt and continue tossing gently—the salt enhances the natural sweetness of the fruit without making it taste salty. I like to use a large rubber spatula instead of a spoon to minimize bruising the more delicate berries like raspberries.

Just before serving, sprinkle the fresh mint chiffonade over the top of the salad and give it one final gentle toss. Serve immediately while the fruit is still chilled, or refrigerate for up to 2 hours if preparing ahead. The mint adds a fresh, aromatic finish that brightens the entire salad.