Wash all fruits thoroughly under cool running water and pat dry with paper towels. Gather your cutting board, knife, and mixing bowl.

Cut peaches into uniform wedges about 1/2-inch thick. Cut around the pit, twist halves apart, remove the pit, then slice each half into 4-5 wedges. Leave the skin on for color and nutrients.

Create basil ribbons by stacking basil leaves on top of each other, rolling them tightly into a cylinder, then cutting thin ribbons across the roll using sharp kitchen shears or a knife.

Add peaches, blackberries, blueberries, and pomegranate seeds to a large bowl.

Drizzle honey evenly over fruit and squeeze lime juice directly over everything.

Use tongs or a large spoon to toss gently, folding ingredients together rather than stirring vigorously to prevent fruit from breaking apart.

Add basil ribbons last, then give one final gentle toss. Taste and adjust honey or lime juice as needed. Serve immediately or refrigerate up to 2 hours before serving.