In a large serving bowl, combine the apricot preserves, granulated sugar, lemon zest, and lemon juice. Stir well until blended.

Chop the pineapple smaller than usual and add it to the bowl.

Halve both the purple and green grapes. Add them to the bowl along with the pineapple.

Hull and quarter the strawberries, then add them to the mixture.

Peel and chop the kiwi, and add them to your bowl.

Chop the mangos and add them to the bowl.

Gently stir in the blueberries and raspberries if desired.

Drain the mandarin oranges and carefully fold them into the salad.

Serve immediately, garnished with fresh mint if you like.