Prepare the Agua Fresca Dressing: In a small bowl, whisk together the fresh lime juice, honey (or agave), chili-lime seasoning, and sea salt until the sweetener is fully dissolved. Taste and adjust sweetness or tartness as desired. Set aside.

Prepare the Fruit: In a large mixing bowl, gently combine the cubed cantaloupe, honeydew, watermelon, and the julienned jicama.

Marinate the Salad (Optional but Recommended): Pour about half of the prepared dressing over the fruit mixture. Gently toss to coat evenly. Let it sit at room temperature for 5-10 minutes to allow the flavors to meld.

Finish and Garnish: Right before serving, add the chopped fresh mint leaves to the salad and toss once more. Do not over-mix to avoid bruising the fruit.

Serve the Salad: Divide the salad among four serving plates or place it in a chilled serving bowl. Drizzle with a little more of the reserved dressing if needed, and sprinkle lightly with crumbled Cotija cheese (if using) and an extra pinch of chili-lime seasoning.