Well generally it doesn't look too bad a recipe, but if it was mine, I'd use a decent yeast instead of the one mentioned. IMO its a PITA, finicky as hell, and prone to being problematic.
I'd have thought a yeast that has colour/flavour extraction properties would.be better, maybe RC-212, R2 or similar. Plus I wouldn't use all the fruit up front. I'd use half in primary and half in secondary.
"What the large print giveth, the small print taketh away". Tom Waits.
I am with FB on the yeast type. Sweet mead yeast sounds good but that's about it. I think that yeast has an alcohol tolerance of about 11%. With the amount of honey you have there I don't think the yeast will eat enough sugar to make this near drinkable. Make sure to have a hydrometer and watch the must's gravity. I would bet it will fall short and you will need a finishing yeast like Lalvin k1v-1116. To pitch that you will also need to make a good starter. Even with all that the recipe is good and you will have a great mead in the end. Just may take a lil extra work.
A painting says a thousand words. But a painting while on good mead just looks funny!