Halve the red and green grapes and place them in a large glass bowl.

Add the quartered strawberries and sliced kiwi to the bowl.

Whisk the honey and lime juice together in a small cup until the honey loosens into a thin syrup.

Drizzle the honey-lime syrup over the fruit.

Scatter the chopped mint over the top.

Fold the fruit gently with a large spoon, lifting from the bottom, just until the syrup coats every piece without crushing the strawberries.

Chill for 20 minutes to let the flavors blend; the kiwi should still hold its shape when you check at the 20 minute mark.

Serve the same day; the fruit salad weeps and turns watery after a day in the fridge, so keep this one close to serving time only.