Fruit is something you stop and savor at the Victorian Thanksgiving feast offered at The Historic Holly Hotel in Holly, Michigan. Mint, lime juice, rum and honey bathe the fruit in fresh flavors.
For the dressing, in a large bowl, whisk together mint, lime juice, rum and honey. Set aside.
Cut cantaloupe in half and remove the seeds. Use a melon baller to scoop out pulp. Add melon balls, strawberries, grapes, and kiwifruit to dressing; toss lightly to coat. Let stand for 15 minutes to allow flavors to blend. (To make ahead, cover and chill for 3 hours in the refrigerator.) Makes 8 to 10 side-dish servings.