Rinse the orange, mint leaves, and all berries (separately to avoid mushing- especially for the Raspberries) in cold running water and empty onto a dry towel.

Remove the green leaves from Strawberries and cut into quarters.

Stack, roll, and chiffonade cut the fresh mint leaves and set aside.

Add the Blackberries, Blueberries, and Strawberries into a mixing bowl and top with fresh orange zest, juice from the orange, and sliced mint leaves (reserving some for garnish) and gently toss together.

Taste for flavor and add sugar a pinch at a time until desired sweetness is achieved (optional).

Add Raspberries and delicately incorporate into the salad.

Transfer into a serving bowl, top with remaining mint leaves, and serve!