For the meringue:

1. Line two large baking sheets with parchment paper. Preheat oven to 200 F.
2. In the bowl of a stand mixer, add the egg whites and beat on medium-high until soft peaks begin to form.
3. Add the sugar in about a tablespoon at a time until all the sugar has been incorporated. Add the salt.
4. Turn the mixer to high and beat egg whites for about 4 minutes, until the egg whites have become glossy and thick in texture.
5. Using an offset spatula, spread a thin layer of meringue onto the parchment paper. You can also pile up any leftover meringue in any shape you prefer.
6. Bake in the oven for about 2-3 hours until the meringue is dry to the touch. Turn off the heat and let the meringue cool in the oven, preferably overnight.
7. To store, remove meringue from parchment and crush as desired.

For the Fruit Salad:

1. Chop fruits and add to a large bowl. Add the honey, lemon juice and zest, and pinch of salt. Let sit for about 10-15 minutes in the fridge until ready to serve.
2. To serve, layer fruits into a bowl and top with crushed meringues. Add any other toppings of choice. Enjoy!