Wash all fruits under cold running water. Chop apples and pears into bite-sized pieces, keeping the skin on. Peel and segment oranges or mandarins, then set fruits aside in a large bowl.

Cut the pomegranate in half and tap the back over a bowl to extract the seeds. Remove any bitter white pith.

In the large bowl with chopped fruits, add pomegranate seeds and chopped kiwis. Gently toss together.

Whisk together honey or maple syrup and lemon juice in a small bowl until smooth. This will be your dressing.

Pour dressing over the fruit mixture and gently toss to coat evenly.

Cover bowl with plastic wrap and refrigerate for 4 to 6 hours to allow flavors to meld.

Before serving, gently toss salad again and garnish with mint leaves and nuts if desired.