Core and dice the pineapple into 1/2-inch cubes, hull and cut the strawberries into 1/2-inch pieces, and quarter the cherry tomatoes. Seed the jalapeno and finely dice it to distribute the heat evenly throughout the salsa. Finely dice the red onion and roughly chop the cilantro. I like to dice the jalapeno and red onion smaller than the fruit—this ensures they're distributed throughout rather than creating uneven bites of intense heat or sharpness.

Transfer all the prepared produce from Step 1 into a large bowl. Pour in the lime juice and sprinkle the salt over the mixture, then add the honey or agave nectar and ground cumin. Stir gently but thoroughly to combine all ingredients, making sure the lime juice and salt are evenly distributed. Let the salsa rest for 5-10 minutes before serving so the flavors can meld—I find the salsa tastes noticeably better after a short rest, as the lime juice begins to lightly cook the fruit and the salt draws out natural juices.