Begin by washing all of your fruit thoroughly under cold water. Hull the strawberries and cut them into quarters, then halve the green grapes. Dice the apples into bite-sized pieces, leaving the skins on for that beautiful red and green contrast. Peel the kiwis and slice them into rounds or half-moons.
In a small mixing bowl, combine the honey, fresh lime juice, and alcohol-free vanilla extract. Whisk the ingredients together until the honey is completely dissolved and the dressing is smooth. This simple glaze will add a hint of sweetness and keep the apples from browning too quickly.
Place all of the prepared strawberries, grapes, apples, and kiwis into a large glass serving bowl. Pour the dressing over the fruit and use a large spoon or spatula to gently toss everything together. Be careful not to bruise the softer fruits like the strawberries and kiwis.
Once the fruit is coated, sprinkle the pomegranate arils and the chopped fresh mint leaves over the top. Give the salad one last light toss to distribute the mint. You can serve this immediately or cover it and let it chill in the refrigerator for about thirty minutes to let the flavors meld together.
