Cut all the fruit into beautiful “jewel” sized pieces, trying your best to keep the cut consistent in all the fruits. Then, mix together the orange juice, vinegar, and honey. Pour this over the diced fruit and allow to marinade for an hour at room temperature. Enjoy! Note: I also really, really wanted to top this salad with some toasted almonds, but since we were having steak for dinner, it seemed like an overkill. But if I were you, I'd totally do the almonds. We had this salad for dinner last night and it was a wonderful, bright note to our plates. Make it – you'll see what I mean!