Rinse all the fruit and drain very well. Air dry or blot with paper towels. Peel and cut all the fruit in bite size, making sure they are all of similar size. Cut the grapes into halves, if they are large. If using canned pineapple, drain the juices before using. Cut bananas and apples in the end, just before adding to the salad. In a large mixing bowl, combine orange juice, orange zest and honey.
Add the fruits, such as strawberries, cantaloupe, grapes, pineapple, kiwis, apples, pomegranate arils and toss. Add mangoes, bananas and stir in gently. Top with raspberries and carefully incorporate into salad. Refrigerate for 2 to 3 hours before serving. If letting it rest overnight, then add the bananas and raspberries 1 to 2 hours before serving. Add some mint leaves to the salad or use it for garnish, if you prefer.