Hawaiian Papaya, Mandarin, Kiwi and Pear salad with Lime Glaze

Tried to make a dessert for the twins that was a little healthier than ice cream. Found some fresh Hawaiian Papaya (like Mexican Papaya but smaller, near as I can tell), fresh Mandarin Oranges from Australia, organic Kiwi, and red pears for the task. I made a diluted simple syrup with 2 cups water, 1 cup granulated sugar, the zest of 2 limes, and the juice of 3 limes. My fruit loving daughter with the sweet tooth devoured it, and despite my savory propensities, I too enjoyed it. Light, very fresh, and healthy ... well for a dessert anyway.

A couple techniques unexpectedly came out of this...
- when preparing kiwis en masse, here was my time saving technique: slice the ends off the top and bottom of the kiwi (the small ends), then cut in half; use a small spoon to separate the fruit from the skin going in the large end (the original middle of the kiwi), these should pop out similar to scooping out an avocado; finally, cut each end into quarters
- when preparing mandarins, just plan for a lot of time, this is time intensive until you get the touch of it as each of the little pieces of fruit will have 1-3 seeds (meaning 12-30+ seeds per mandarin orange); what I found easiest is just to feel for these about 1/4 inch away from the core edge of the fruit (opposite to the skin side), sliding your thumb and forefinger from the bottom to the top (i.e. one end to the other); this causes all the seed to gather, then squeeze toward the core end to pop these out