Prepare the honeydew: Cut the honeydew melon in half, scoop out the seeds, and trim the rind. Cut the flesh into 1-inch cubes, ensuring they are uniform for easy skewering.

Assemble the fruit: Thread the ingredients onto wooden or metal skewers, alternating between honeydew, pineapple chunks, and green grapes. Aim for 3-4 pieces of melon per skewer.

Lightly season: Place the assembled skewers on a platter. Sprinkle the lime zest evenly over the skewers to brighten the flavor.

Melt the chocolate: Combine the dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until completely smooth and glossy. Alternatively, use a double boiler.

Drizzle and set: Hold each skewer over a piece of parchment paper or wax paper. Using a fork or a small spoon, drizzle the melted chocolate artfully across the fruit.

Garnish and chill: Immediately sprinkle the thinly sliced fresh mint over the wet chocolate. Place the skewers in the refrigerator for about 10-15 minutes to allow the chocolate to fully set before serving.