- 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.