Begin by washing all the fresh fruit under cool water. Hull the strawberries and slice them into quarters. Peel the kiwis and slice them into rounds or half-moons, and cut the green grapes in half to make them easier to eat. If you are using a whole pineapple, chop it into bite-sized chunks, ensuring you remove the core.
In a small glass bowl, whisk together the honey, fresh lime juice, and alcohol-free vanilla extract. Whisk until the honey is completely dissolved into the juice, creating a light and clear glaze that will enhance the natural flavors of the fruit.
Place all the prepared fruit, except for the pomegranate arils, into a large serving bowl. Pour the honey and lime dressing over the fruit. Use a large spoon or rubber spatula to gently fold the fruit together, being careful not to crush the delicate raspberries.
Just before serving, sprinkle the pomegranate arils over the top of the salad. The bright red seeds look like little jewels against the green grapes and kiwi. Finish the dish with a few sprigs of fresh mint for a pop of extra color and a refreshing aroma.
