In a large bowl, mix the apricot preserves, sugar, lemon zest, and lemon juice until the glaze becomes smooth and glossy.

Chop the pineapple into smaller, even pieces so it blends well with the other fruits and does not overpower the texture.

Halve the purple and green grapes before adding them to the bowl, ensuring they mix evenly and are easier to eat.

Hull and quarter the strawberries, then add them while keeping the pieces similar in size for a balanced bite.

Peel and quarter the kiwi gently, handling them carefully so they hold their shape and do not become mushy.

Cut the mango around the pit, scoop out the flesh, and chop it into bite-sized pieces before adding it to the bowl.

Add the blueberries and raspberries, mixing gently to avoid crushing the softer fruits.

Drain the mandarin oranges well and fold them in carefully so they stay intact and evenly distributed.

Stir everything gently so the glaze coats all the fruit without turning the mixture too watery.

Serve immediately and garnish with fresh mint if desired for added freshness and presentation.