Peel the blood oranges and remove the pith. Thinly slice each orange and set aside. Reserve any excess juice.
Supreme the grapefruits:Slice off the top and bottom of each fruit. Stand upright and cut off the peel and pith, following the curve of the fruit. Cut along the membranes to remove each segment and set aside. Reserve any excess juice and combine with reserved blood orange juice.
On a large serving tray, set the base of the salad by alternating mango and grapefruit pieces and top with red onion.
Top with pistachios and goat cheese. Next, layer the blood orange slices and melon balls.
Using the reserved fruit juice, mix with honey until combined. Drizzle with honey dressing and garnish with mint leaves.