Start by hulling and quartering the strawberries, coring and dicing the apple into 1/2-inch pieces, and halving the grapes lengthwise—this prep work ensures even texture and prevents the smaller berries from getting lost. In a large bowl, combine the prepared strawberries, apples, and grapes with the blueberries, raspberries, drained mandarin oranges, and the 1.5 tablespoons of lemon juice. Gently toss everything together to distribute the lemon juice evenly, which will brighten the flavors and prevent oxidation of the apple. Cover and refrigerate while you prepare the creamy component.

In a separate bowl, whisk together the mascarpone, yogurt, honey, vanilla, the 1 tablespoon of lemon juice, and a small pinch of salt. The salt might seem like an odd addition, but I find it really amplifies the sweetness and prevents the cream from tasting flat. Whisk until the mixture is smooth and creamy, about 1-2 minutes—don't overmix or the mascarpone can become grainy. The cream should have a luxurious, spoonable consistency that coats the back of a spoon.

Just before serving, gently fold the mascarpone cream mixture into the chilled fruit salad, or alternatively, layer them in a serving bowl or individual glasses—I prefer the layered approach for a more elegant presentation and so guests can see the beautiful colors. Fold gently to avoid crushing the delicate berries. Serve immediately while the fruit is still cold and the cream is at its creamiest.