Juice the orange and lemons into a medium bowl, then zest the orange directly into the same bowl for bright citrus notes. Add the honey or agave nectar and stir until fully combined. This dressing will be divided between two additions to prevent the delicate berries from becoming bruised or overly saturated.

While the dressing sits, prepare all fruits consistently cut into 1-inch pieces. Cut the pineapple into chunks, peel and cube the mangoes, hull and quarter the strawberries, cut the watermelon into cubes, and slice the kiwis into rounds or half-moons. Keep the grapes, blueberries, blackberries, and raspberries whole. I like to cut everything over a large mixing bowl to catch any juices that escape, which adds extra flavor to the salad.

In a large serving bowl or salad container, add the grapes, pineapple, mango, watermelon, and blueberries first. These fruits are durable and won't break down quickly, making them ideal for the base layer. Pour half of the citrus dressing from Step 1 over these fruits and stir gently to coat everything evenly, which allows the flavors to begin melding.

Gently fold in the strawberries, kiwis, and blackberries from Step 2—the slightly more delicate fruits that benefit from being added closer to serving time. Pour the remaining citrus dressing over everything and fold gently to combine without crushing the berries. I recommend folding rather than stirring vigorously to keep the fruit pieces intact and the presentation beautiful.

Top the fruit salad with the raspberries and scatter the fresh mint chiffonade over the surface just before serving. This final topping adds freshness and visual appeal while keeping the delicate raspberries from getting crushed or absorbing too much liquid during storage.