Chop the pineapple and apple into bite-sized pieces. No need for fancy knife skills—just keep it uniform enough not to poke a tooth.

In a pitcher, muddle the mint leaves gently to release their aroma. Don’t shred them into oblivion; you want fragrance, not green pulp.

Add the chopped fruit to the pitcher. Give everything a quick toss so the flavors mingle like shy neighbors at a block party.

Stir in lime juice and honey. Taste, then adjust sweetness or brightness as you prefer. Remember: you can always add more, but you can’t un-add it.

Pour in cava just before serving. If you’re making ahead, keep the fizz intact by adding cava right before serving, and keep the fruit chilled separately.

Drop in ice, give it a final gentle stir, and serve in a tall glass. Garnish with a mint sprig if you’re feeling extra fancy.