Fruit Salad with Honey Lime Dressing

1. Squeeze orange and lemon juice in a large bowl. Cut apple, banana, kiwi, melon into cubes and place in bowl covering in juice. 2. Add the remaining fruit with the juices, cover the bowl and refrigerate at least 2 hours. 3. Whisk honey and lime juice until smooth in a medium bowl. 4. Mix thoroughly before serving. 5. To make pound cake croutons, pre-heat oven to 350 °F (175 °C). 6. With long sharp knife, slice angelfood cake into cubes. Bake 12 minutes turning twice until golden. 7. Melt butter in a large skillet over medium heat. Stir in mint then add toasted angelfood cake. Sauté 1-2 minutes or until golden. 8. Spoon into serving bowls, drizzle with dressing, top with croutons.