Prep the fruit evenly. Wash, dry, and chop the fruit into small, bite-size pieces—about 1/2-inch. Aim for uniform size so the salad mixes well and is easy to eat.

Make the dressing. In a small bowl, whisk together the zest and juice of 2 limes, honey, and a pinch of salt. Taste and adjust—add a little more honey if your fruit is extra tart.

Combine gently. Add all the chopped fruit to a large bowl. Pour the dressing over the top and toss with a wide spatula to avoid crushing softer fruit.

Add mint at the end. Stir in finely chopped mint just before serving for a fresh finish. Start with 1–2 tablespoons and add more to taste.

Chill briefly. Let the salad rest in the fridge for 15–30 minutes so the flavors meld and the fruit chills. Don’t let it sit too long before serving.

Serve it right. Transfer to a shallow bowl or platter so juice doesn’t pool at the bottom. Spoon gently to keep the fruit intact.