In a small mixing bowl, whisk together the 3 tbsp honey, fresh fresh lime juice from about 1–2 limes, 1 tsp lime zest, and ½ tsp pure vanilla extract (if using) until the 3 tbsp honey is fully dissolved and the dressing is smooth. Set aside.

Wash and thoroughly dry all fruit before cutting — excess water will dilute the dressing. Hull and quarter the 2 cups strawberries hulled and quartered, halve the 1 cup red grapes halved, peel and slice the 2 whole kiwi peeled and sliced into half-moons, peel and segment the 2 whole mandarin oranges peeled and segmented, and cube the 2 cups watermelon cut into 1-inch cubes and 2 cups watermelon cut into 1-inch cubes.

Add all the prepared fruit to a large mixing bowl. Gently toss to distribute the colors and varieties evenly.

Drizzle the 3 tbsp honey-2 tbsp fresh lime juice from about 1–2 limes dressing over the fruit. Using a large wooden spoon or spatula, gently fold the fruit from the bottom up — do not stir vigorously, as this can bruise the softer fruits.

Taste and adjust: if the fruit is very sweet, add a little extra 2 tbsp fresh lime juice from about 1–2 limes; if it's tart, add a touch more 3 tbsp honey.

Transfer the fruit salad to a large serving mixing bowl. Scatter the torn fresh fresh mint leaves torn or chiffonade leaves over the top just before serving. Serve immediately for the best texture, or refrigerate (covered) for up to 2 hours before serving.