For the fruit salad, use your favorite seasonal melon cubed into bite-sized pieces. Toss them in a bowl with blueberries and quartered strawberries (or raspberries and blackberries), add the honey and mint, stirring to combine.

Heat a non-stick skillet over medium heat, drizzle in the vegetable oil and cook the links for 3 or 4 minutes turning frequently to brown evenly. Remove links to a serving plate.

Meanwhile, toast the waffles according to package directions and half or quarter them depending on their size. Serve up the links with the warm waffles and minted melon salad and drizzle with your favorite syrup.