Start by preparing the citrus dressing. Squeeze the juice from the orange and lemon into a small bowl, mixing them together thoroughly. Set the dressing aside for later use.

Prepare the fruit by washing, peeling, and cutting it into appropriate sizes. Aim for uniform, bite-sized pieces to ensure a balanced texture. Avoid chopping the fruit too finely, as this can cause it to become mushy and less fresh, especially if you have leftovers.

In a large mixing bowl, begin layering the sturdier fruits first—grapes, pineapple, mango, blueberries, and strawberries. Drizzle half of the prepared citrus dressing over this layer and gently toss to coat the fruit evenly.

Add the remaining fruits, excluding the raspberries, to the bowl. Pour the rest of the citrus dressing over the top and carefully toss to combine. Incorporate the raspberries last, as they are more delicate and prone to breaking apart during mixing.

Serve the fruit salad immediately for the freshest flavor and texture. Alternatively, cover the bowl tightly with plastic wrap or a lid and refrigerate until ready to enjoy.