Preheat the oven to 350 degrees F. On a large sheet tray, spread the pound cake cubes evenly and drizzle with the melted butter. Bake for 10 minutes, until golden brown and toasted.
For the whipped cream, combine the heavy cream and sugar in a bowl and whisk until soft peaks begin to form. (Alternatively, use an electric beater to whip the cream.) Add the lemon zest and juice and continue to whip to combine. Store in the refrigerator until ready to use.
Meanwhile, preheat a grill to medium heat. Brush the fruit with oil. Grill until the fruit is caramelized and fragrant, 3 to 4 minutes per side for the bananas and pineapple and 1 to 2 minutes per side for the strawberries. If the strawberries are small, skewer them to grill. Remove from heat; when slightly cool, slice the fruit into large pieces.
Place the toasted pound cake in a large bowl and top with the whipped cream, grilled fruit, sliced almonds, honey and mint.
Recipe courtesy of Guy Fieri