For the dressing: In a large bowl, whisk together the honey, jalapeno and lemon zest and juice.
For the salad: Add the melon, blueberries, strawberries, grapefruit and cucumber into the bowl with the dressing and toss until coated. Add the basil and mint and serve immediately.
This fruit salad will keep, covered, in the refrigerator for up to 2 days. Refrigerate without the herbs, then add them right before serving.
Recipe courtesy of The Kitchen Sink