Ingredients:

  • 2 large Honeycrisp or Granny Smith apples (400g), cubed
  • 2 firm Bosc or Anjou pears (350g), cubed
  • 3 Clementines or Mandarins (225g), peeled and segmented
  • 1 cup Pomegranate seeds (150g)
  • 3 Kiwi fruit (200g), peeled and sliced
  • 1 large Banana (120g), sliced
  • 3 tbsp Honey (45ml)
  • 2 tbsp Fresh lime juice (30ml)
  • 1 tbsp Fresh lemon juice (15ml)
  • 1/2 tsp Poppy seeds
  • 1 tbsp Fresh mint, chiffonade

Instructions:

  1. In a small glass jar or bowl, whisk together the lime juice, lemon juice, honey, and poppy seeds until the honey is fully emulsified into the citrus.
  2. Place cubed apples and pears into a large non-reactive mixing bowl. Immediately pour half of the dressing over them and toss gently to create a protective barrier against oxidation.
  3. Add the clementine segments, pomegranate seeds, and sliced kiwi fruit. Pour the remaining dressing over the fruit and fold gently with a flexible spatula.
  4. Just before serving, slice the banana into thick coins and fold them into the salad. Garnish with fresh mint chiffonade.