Makes 8 servings
1 pineapple, peeled, cored, and cut into small chunks (about 6 cups)
½ cup pomegranate seeds
1 tablespoon sugar
3 tablespoons mint chiffonade
Serve this colorful salad on its own, or as a topping for ice cream or frozen yogurt. To make the mint chiffonade, stack three mint leaves, roll them tightly, and slice thinly crosswise.
1. Toss the pineapple, kiwis, pomegranate seeds, and sugar in a large mixing bowl. Cover and refrigerate for 30 minutes.
2. Add the mint, toss again, and transfer to a serving bowl.
45 minutes (including chilling)