In a saucepan, combine the water and sugar. Heat over medium and stir until the sugar dissolves completely.
Add half a bunch of pineapple mint stems into the syrup. Turn off the heat and let it steep as it cools down.
Prepare your fruits by cubing the melon and slicing the pineapple and apples. Peel, pit, and section the lychees.
Combine the sliced fruits, grapes, strawberries, blueberries, and cherries in a large bowl.
Pour the cooled syrup over the salad, gently toss to coat all the fruit evenly.