Start by hulling and chopping the strawberries into bite-sized pieces, then dice the pineapple into uniform 1/2-inch pieces—uniformity ensures even texture throughout the salsa. While you're working with the larger fruits, halve or quarter the cherry tomatoes and finely dice the red onion and jalapeño. I find it helpful to keep the jalapeño seeds if you prefer more heat, or remove them for a milder salsa. Roughly chop the fresh cilantro and set aside. Having all your ingredients prepped and ready is essential for salsa—it comes together quickly, so mise en place is your friend.

Transfer all the prepped fruit and vegetables to a medium bowl. Add the lime juice, kosher salt, and black pepper, then stir everything together gently but thoroughly, making sure the salt and lime juice distribute evenly throughout. Taste the salsa and adjust seasoning as needed—you want the lime juice to brighten all the flavors without overpowering the fruit. If you prefer a slightly sweeter salsa to balance the heat from the jalapeño, stir in the optional honey. I like to let the salsa sit for 10-15 minutes before serving so the flavors can meld together, but it's delicious fresh too.