Serve in parfait glasses for a festive touch.
Peel and dice the mango or papaya and put in a medium bowl. Trim the strawberries’ stems and cut them in halves or quarters. Add to the bowl of fruit. Peel and slice the kiwis and bananas and add to bowl. Cut the tops and bottoms off the oranges—just deep enough to expose the fruit.
Following the curve of the fruit, cut the skin and pith off the oranges. Holding the orange over the bowl, cut between the membranes to free the citrus segments, letting them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard the membrane. Lightly stir the honey into the fruit. Strip the mint leaves off the stems and tear into smaller pieces. Stir into the fruit salad. Add the berries last, and serve.