Cube the watermelon, cantaloupe and pineapple into bite-sized pieces and place them in the largest bowl available.

Add the halved strawberries and whole grapes to the bowl.

In a small bowl, whisk together the honey and lime juice until the honey loosens and blends in smoothly.

Drizzle the honey-lime mixture over the fruit and toss gently with a large spoon, lifting from the bottom so the heavier melon does not bruise the berries.

Cover and refrigerate for at least 30 minutes, until the fruit is chilled through.

Scatter the chopped mint over the top just before serving.

Serve in a large bowl with a serving spoon, or portion into individual cups for a grab-and-go option.