Cut the pineapple into 1-inch chunks and the papaya into 1/2-inch cubes. Peel the kiwi and slice it into rounds or half-moons. If using fresh mango, peel and cut into bite-sized pieces; if thawed frozen mango, simply cut into similar-sized pieces. Gently rinse the raspberries and pat dry with a paper towel to prevent them from breaking apart.

In a small bowl, whisk together the honey and lime juice until well combined and smooth. Add the sea salt pinch and stir to dissolve. I like to let this sit for a minute so the salt fully incorporates into the dressing and seasons it evenly.

Transfer all the prepared fruit from Step 1 to a large serving bowl. Pour the honey-lime dressing from Step 2 over the fruit and gently fold together using a rubber spatula or wooden spoon, being careful not to crush the softer fruits like raspberries and mango. I find that gently tossing rather than stirring vigorously helps keep the fruit pieces intact and looking beautiful.

Lightly toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until it becomes fragrant and lightly golden. Sprinkle the toasted coconut over the fruit salad just before serving for maximum texture and flavor.

Divide the tropical fruit salad into serving bowls or plates. Top each portion with fresh mint sprigs for a pop of color and herbaceous freshness, and arrange a lime slice on the rim or nestled into the salad.