Start by preparing all your fruits so they're ready to combine. Peel and slice the kiwis into 1/4-inch rounds. Peel the mangoes, slice the fruit away from the stone, and dice into 1/2-inch cubes. If using fresh pineapple, peel, remove the core, and cut into chunks (or simply measure out your canned pineapple). Halve the grapes and strawberries, then gather all your mixed berries (blueberries, raspberries, and the halved strawberries). I like to prep the kiwi and mango first since they require more careful handling, then move to the heartier fruits.

Transfer all the prepared fruits from Step 1 into a large serving bowl. Peel the orange and cut out the segments directly over the bowl so you catch any juice. Squeeze the juice from the orange membrane into the bowl as well—this adds brightness and helps prevent the fruits from browning. The citrus juice also begins to gently release the fruits' natural juices.

Drizzle the honey and lime juice over the fruit mixture. Gently fold everything together with a rubber spatula, being careful not to crush the delicate berries—you want each fruit to maintain its texture and shape. I prefer raw honey like Nature Nate's because the floral notes complement the natural sweetness of the fruit without overpowering it. Let the salad sit at room temperature for 30 minutes before serving, which allows the flavors to meld and the fruits to release their juices into a light, naturally sweetened syrup.