Start by zesting the lemon to capture its fragrant oils, then cut it in half and juice it into a large mixing bowl. Add the maple syrup and fresh poppy seeds to this bowl, whisking together until well combined.

Thoroughly wash your strawberries, remove the stems and quarter them. Peel the kiwis and slice into half-moon shapes. Peel and cube the fresh pineapple into bite-sized pieces.

Gently add the quartered strawberries, sliced kiwis, and cubed pineapple into the bowl with the dressing. Toss everything together with a spatula until evenly coated.

Serve immediately for the best flavor and texture, or refrigerate for up to two hours if prepped ahead.

Just before serving, give the salad a final gentle toss and consider garnishing with additional poppy seeds or a sprig of mint.