In a medium sized shallow dish, combine the honey and kirsch.
Add the figs, dates, hazelnuts and almonds.
Stir well to coat the fruit and nuts with the liquid.
Cover the dish and set aside to soak at room temperature for 4 hours, stirring occasionally.
Using a sharp knife, cut the melon in half.
With a sharp edged metal spoon, scoop out and discard the seeds.
Peel the melon and discard the skin.
Chop the flesh into cubes.
Stir the melon cubes into the fruit and nut mixture.
Place the dish in the refrigerator and chill the fruit salad for at least 1 hour.
Remove the fruit salad from the refrigerator and stir well.
Divide the fruit, nuts and liquid equally among 6 individual serving glasses and serve immediately.