Wash the freestone peaches under cool running water and slice them into wedges or bite-sized pieces, keeping the skin on if desired.

Slice a seedless watermelon in half and cube it into 1-inch pieces, removing any seeds. Add to the bowl with peaches.

Rinse fresh mint leaves under cold water, pat dry, then chop or tear to release oils. Sprinkle over the watermelon and peach mixture.

Sprinkle sea salt and freshly cracked black pepper over the fruit and mint, and gently toss to combine.

Drizzle lemon or lime juice over the salad, and toss gently to combine all ingredients.

Chill the salad in the refrigerator for 15-20 minutes before serving to allow flavors to meld.