Make the dressing: Whisk all ingredients for the dressing together and chill in the fridge until ready to use.
Make the salad: Gently toss the sliced fruit with the dressing in a large bowl. Serve immediately. Store leftovers tightly covered in fridge for up to a day.
Notes
I highly recommend slicing the bananas and kiwi last - the bananas so they will get tossed with dressing ASAP without turning brown, and the kiwi so you don't end up with fuzzy skin bits all over your fruit.
If you want to use a creamy, dairy-based dressing with the salad in place of the one given, you must leave out the kiwi and pineapple - they break up dairy and yield a metallic, bitter, unpleasant taste.