Fruit Salad with Jalapeno-Citrus Dressing

Wash the honeydew melon under cold running water and pat dry. Cut the melon in half, then cut one half into quarters and remove the seeds with a spoon. Peel away the rind and cut the flesh into bite-sized cubes.

Peel the papaya by cutting away the thin skin with a vegetable peeler or knife. Cut the papaya in half lengthwise and scoop out the black seeds with a spoon. Cut the papaya flesh into bite-sized cubes.

Rinse the strawberries under cold water and pat dry. Remove the green stems and any remaining hulls, then cut each strawberry in half or quarter them if they are very large.

Open the can of pineapple chunks and pour the contents through a fine-mesh strainer to drain the liquid. Reserve the pineapple chunks.

Combine the honeydew cubes, papaya cubes, strawberries, and drained pineapple chunks in a large mixing bowl and gently toss to mix without crushing the fruit.

Prepare the jalapeno-citrus dressing by mincing the jalapeno pepper finely, removing seeds if a milder heat is preferred. Squeeze fresh citrus juice (lime or lemon) into a small bowl and whisk together with the minced jalapeno, then season with salt and honey or sugar to balance the heat and acidity.

Pour the jalapeno-citrus dressing over the mixed fruit and gently toss until all fruit is lightly coated. Allow the salad to sit for 5-10 minutes before serving to let the flavors meld.

Divide the fruit salad among individual serving bowls or plates and serve immediately while the fruit is still cool and fresh.