Rinse the strawberries, blueberries, and apples under cool running water. Pat them completely dry with a clean kitchen towel or paper towels to prevent excess moisture in the salad.

Remove the green tops from the strawberries and cut each one into quarters. If the strawberries are especially large, consider slicing them into smaller pieces for more even bites. Place the cut strawberries in a large mixing bowl.

Add the blueberries directly to the bowl with the strawberries. Make sure they’re dry so they don’t water down the dressing.

Slice the apples into ¼-inch thick rounds. Using a small star-shaped cookie cutter, press out stars from each apple slice. Discard the cores and any remaining scraps or save them for snacking. Add the apple stars to the mixing bowl with the berries.

In a small bowl, combine the honey and lime juice. Whisk briskly until the mixture is smooth and fully blended. This will create a light, tangy-sweet dressing that enhances the fruit without overpowering it.

Pour the honey-lime dressing over the prepared fruit. Gently toss everything together using a spatula or large spoon, taking care not to crush the berries or break the apple stars.

Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and keeps the salad cool and crisp - perfect for hot summer days or patriotic celebrations. Stir gently before serving.