Start by preparing all your fruits while they're still fresh. Peel and cut the oranges into bite-sized 1-inch pieces, peel and slice the kiwis, pit and slice the nectarines, and halve the strawberries after removing their stems. Keep the grapes whole and slice the banana last to prevent browning. This organized prep work ensures everything is ready to combine and prevents the banana from oxidizing before it goes into the salad.

Transfer all the prepared fruits from Step 1 into a large mixing bowl. Juice the lime directly over the fruit, then sprinkle the finely chopped fresh mint and sea salt over everything. Gently fold the ingredients together using a spatula or wooden spoon, making sure the lime juice coats all the fruit evenly. The lime juice acts as a natural preservative and brightens the flavors without any added sugar. I always add the sea salt—it seems small, but it actually enhances the natural sweetness of the fruit and brings all the flavors into focus.

Cover the bowl and refrigerate for at least 3 hours, which allows the flavors to meld together and the lime juice to create a light natural syrup. Just before serving, give the salad a gentle stir to redistribute the juices that have accumulated at the bottom. The chilling time is essential—it transforms the individual fruits into a cohesive, refreshing dish with better flavor development.