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1
Wash the fruit well.
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2
Mix the salt and water in a medium sized bowl. Stir until all the salt is dissolved.
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3
Dice the apple into bite-size chunks. Make sure each piece has a bit of green peel on it.
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4
Add the apple pieces to the salt water. Occasionally stir the apples to ensure they are uniformly soaked.
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5
Place the raspberries, grapes, and drained cherries in a large, 4 quart serving bowl. Gently mix the fruit together without bruising the cherries and raspberries.
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6
Skin the kiwis and dice into bite sized chunks. Add them to the serving bowl. Gently mix the fruits again.
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7
Cut the honeydew flesh into chunks or use a melon baller. Add the honeydew to the serving bowl, and gently mix.
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8
Drain the salt water off the apples. I did not rinse them - I think the tiny bit of salt adds a little to the flavor of the salad. Gently mix into the serving bowl.
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9
Separate pomegranate seeds from the white pith. Here are three easy ways to do it: http://pomegranates.org/index.php?c=27.
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10
Add the pomegranate seeds to the serving bowl, and mix one final time. Be very careful not to over mix - the juices from the red fruits will stain the apples and melon.
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11
Garnish if you'd like with fresh mint,a star cut from fresh pineapple, or a cross section of star fruit. Serve immediately or chill - this salad will hold up in the fridge for many hours. Serve with fresh cream, whipped topping, or plain. It's all good!
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12
Takes about an hour to make depending on your knife skills. Makes about 4 quarts.
