Start by preparing all your fruits while they're still separate—this makes it easier to control the moisture in your final salad. Peel and separate the mandarins into segments, hull and quarter the strawberries into roughly 1/2-inch pieces, and cut the pineapple into 1-inch chunks. Juice the limes to extract about 3 tablespoons of fresh juice, then zest one of the lime halves to capture the aromatic oils. Finally, thinly slice the mint leaves into chiffonade (thin ribbons) to release their aroma just before serving. Having everything prepped ensures you can quickly assemble the salad at its peak freshness.

Add all the prepared fruit to a large bowl in this order: strawberries first, then blueberries, pineapple, and finally the mandarin segments. Pour the fresh lime juice over the fruit and sprinkle the lime zest evenly across the top. Drizzle with the agave nectar, which will dissolve gently into the juices and provide subtle sweetness that doesn't overpower the natural flavors of the fruit. I find that adding the agave at this point helps it distribute evenly without making any one section too sweet.

Using a gentle folding motion rather than vigorous stirring, toss the salad until the lime juice and agave are evenly distributed throughout—this prevents the delicate berries from breaking apart. Top with the prepared mint chiffonade just before serving to preserve its fresh aroma and vibrant color. For the best texture and flavor, I recommend serving immediately while the fruit is still crisp and the mint is at its most fragrant.