Prep the fruit: Rinse and dry everything well. Hull the strawberries, halve the grapes, cube the pineapple and mango, slice the kiwi, and separate the mandarin segments. Pat excess moisture with paper towels to prevent a watery salad.

Make the dressing: In a small bowl, whisk together lime juice, lime zest, honey, vanilla, and a pinch of salt until smooth and glossy. Taste and adjust sweetness or lime to your liking.

Combine in a large bowl: Add all prepared fruits and chopped mint to a big mixing bowl. Choose one with plenty of room for gentle tossing.

Add the dressing: Pour the honey-lime dressing over the fruit. Use a large spoon or silicone spatula to gently fold until everything is evenly coated, taking care not to smash softer fruit.

Chill briefly: Refrigerate for 15–30 minutes to let the flavors mingle. This also helps the dressing cling to the fruit.

Garnish and serve: Top with extra mint leaves. Serve in a wide bowl or on a platter so the colors shine.