Preheat your oven to 350 F.
Spread the hazelnuts over a baking tray and bake in the oven for 8-10 minutes.
Place the roasted hazelnuts on a clean towel and rub them to remove the skins. Chop them coarsely.
½ cup hazelnuts
Stir together the water, lime juice, and honey for 5 minutes in a saucepan placed over low heat. Set aside to cool.
¼ cup fresh lime juice, 1 tbsp. raw honey, ⅓ cup water
In a large bowl, combine the watermelon, the raspberries, the strawberries, and the mint.
½ small watermelon, 1 cup raspberries, 1 ½ cups strawberries, ¼ cup fresh mint
Drizzle the fruit with the lime sauce and gently toss to combine.
Sprinkle the chopped hazelnuts on top and serve.