Combine first 4 ingredients in a bowl.
Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Remove the skin and pith off the orange in panels. Holding the orange over the bowlcut between the membranes to free citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange. Stir the honey into the fruit. Strip the mint leaves off the steam, tear or chop into smaller pieces and stir into the salad. Add the berries and set aside for 10 minutes or up to 2 hours. Serve.