Wash all fresh fruits thoroughly under cool running water for 30 seconds. Pat dry with paper towels to remove excess moisture, which prevents the cream dressing from becoming watery.

Hull strawberries by twisting out the green tops, then cut in half lengthwise. Cut pineapple into chunks about 1 inch in size. Leave blueberries whole. Halve grapes lengthwise. Core apples and cut into 1-inch cubes—toss with a little lemon juice immediately to prevent browning. Drain canned mandarin oranges thoroughly in a fine-mesh strainer for 2 minutes.

Place all prepared fruit into a large mixing bowl. Set aside while you prepare the creamy dressing.

Remove cream cheese from the refrigerator and let it sit at room temperature for 10 minutes until softened. This makes it easier to blend smoothly.

Place softened cream cheese in a medium mixing bowl. Using an electric mixer on medium speed, beat for 1-2 minutes until completely smooth and creamy with no lumps. Checkpoint: The cream cheese should look like soft butter with no visible chunks.

Add 1/2 cup granulated sugar, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract to the beaten cream cheese.

Mix on medium speed for 1-2 minutes until well combined and smooth. The mixture should be pale and uniform in color. Checkpoint: No streaks of cream cheese should be visible; the dressing should be uniform throughout.

In a separate clean bowl, pour 1 cup cold heavy cream. Using an electric mixer on high speed, whip for 2-3 minutes until stiff peaks form. This means the cream holds its shape when you lift the beaters.

Remove the mixer beaters and set aside. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in two additions. Fold slowly in circular motions for about 1 minute each time, being careful not to deflate the whipped cream. The goal is to blend without overworking.

Drizzle 2 tablespoons honey over the creamy mixture. Gently fold for 30 seconds until honey is barely swirled through—it's okay if small streaks remain. Checkpoint: The dressing should be light, fluffy, and mousse-like with a pale cream color.

Pour all of the creamy dressing over the fruit in the large bowl. Using a large spoon or spatula, toss gently by lifting fruit from the bottom and folding over the top for about 1-2 minutes. Every piece of fruit should have a light coating of dressing. Do not stir vigorously or you'll bruise delicate fruits.

Transfer the creamy fruit salad to a large serving bowl or divide into individual serving glasses if you prefer individual portions.

Cover loosely with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours) to allow flavors to meld and the salad to chill thoroughly. Cold temperature enhances the creaminess and freshness.

Just before serving, garnish with fresh mint leaves for color and aroma. Add mini marshmallows on top if desired for texture contrast and visual appeal.

Serve immediately using a large spoon to scoop, ensuring each portion includes an even mix of fruit and cream dressing.