In a small saucepan, simmer the ingredients for the glaze (honey + juice) until thickened and reduced by half. BE CAREFUL! The glaze bubbles up and boils over easily. Keep an eye on it. COOL COMPLETELY.

Rinse and dry all of the fruit separately. (A salad spinner works great for this!)

Hull the stems off the strawberries, then quarter (cut into 4 pieces). Place in a large bowl. Add the blueberries.

Cube the pineapple. Cut the top and bottom off of the pineapple. Cut off the skin. Make four cuts around the core; then discard the core. Cut each piece in half width-wise first, then into 1-inch strips, and then into 1-inch chunks. (For a step-by-step tutorial, read this post.) Add pineapple to the bowl.

Cut off the ends of the kiwis, and peel the skin off with a spoon. (For a step-by-step tutorial, read this post.) Slice in half width wise, then cut into 1/4-inch slices. (TIP: Use an egg slicer for even cuts, but only with soft, ripe fruit.) Add kiwis to the bowl.

Peel and segment mandarin oranges. Add to the bowl.

When ready to serve, toss the fruit gently with the cooled glaze. Serve immediately. Refrigerate leftovers up to 3-4 days.