Hull and dice the strawberries into uniform 1/4-inch pieces, then peel and cut the mango into matching 1/4-inch cubes—this consistency ensures even bites and professional presentation. Drain the canned pineapple well, pressing gently to remove excess juice so the salsa doesn't become watery. While prepping the fruit, finely mince the red onion, jalapeno, and red chili, keeping them separate for now. Roughly chop the cilantro and cut the mint into thin ribbons (chiffonade) just before assembly to preserve their fresh, bright flavors.

In a medium bowl, combine all prepped fruits from Step 1 with the minced red onion, jalapeno, and red chili. Pour in the fresh lime juice and add the sea salt, stirring gently to combine without breaking down the delicate fruit. Taste the salsa and add honey if needed to balance the heat and acidity—I find the honey rounds out sharp flavors beautifully without making it taste sweet. Fold in the fresh cilantro and mint just before serving to keep their flavors vibrant and herbaceous.

Let the salsa sit in the refrigerator for at least 15 minutes before serving—this allows the flavors to meld and the lime juice to gently soften the fruit slightly. Stir gently once more and taste for seasoning adjustments. Serve chilled alongside grilled fish, chicken, or as a fresh topping for vanilla ice cream or pound cake.