In a small bowl whisk to combine honey, lime zest, and lime juice.
Cut pineapple in half lengthwise, through the crown. Use a thin, sharp knife to score the interior of the pineapple halves in ¾” squares. Cut out pineapple pieces, leaving a ¼” border of fruit all the way around.
In a large bowl combine pineapple, cantaloupe, honeydew, and blueberries. Toss gently with honey dressing to coat. Transfer fruit salad to hollowed-out pineapple halves.
Stack basil leaves on top of one another, roll up tightly, and cut into thin ribbons. Garnish fruit salad with basil.