Start by cutting up all the fruit. Place the watermelon, cantaloupe, honeydew melon, drained mandarins oranges, pineapple, mangoes, and kiwis together in a large bowl.
1 1/2 cups medium diced cantaloupe, 1 1/2 cups medium diced honeydew, 1 1/2 cups medium diced watermelon, 15 ounces canned mandarin oranges in syrup, 1 cup medium diced pineapple, 2 mangoes, 5 kiwi
In a separate small bowl, mix together the honey, orange syrup, lime juice, and zest from the lime.
1/3 cup honey, 1/4 cup reserved mandarine orange syrup, 2 Tbsp lime juice, 1 zest of lime
When you are ready to serve the fruit salad, add the blueberries and raspberries again gently mixing the fruit into the rest of the salad. Then serve!
1 cup blueberries, 1 cup raspberries
Notes
Medium diced = diced into larger, like 1/2 inch to 1 inch pieces rather than tiny squares. Mandarin orange syrup can be replaced with orange juice or another fruit juice.Any of the fruits can be replaced with any of your other favorite fruits. The only ones I don't really recommend are bananas (too mushy) and apples (too crunchy). Leave berries separate until ready to serve to keep the colors from bleeding. Cut fresh tropical fruits into bite-size pieces to make them easy to eat.Store in an airtight container in the fridge for up to three days. The dressing will settle at the bottom so remember to stir before eating. Freeze any leftovers then use in your favorite smoothie recipe.