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If you have time, refrigerate all the fruit beforehand so the salad is cold and refreshing.
Zest and juice lemon to get 1 teaspoon zest and 2 tablespoons juice.
Zest and juice orange to get 1 teaspoon zest and 2 tablespoons juice.
In a jar, combine honey, lemon zest and juice, orange zest and juice, and poppy seeds. Shake well to mix.
In a large bowl or platter, combine the clementines, diced pears, sliced apples, and diced kiwis.
Pour on the dressing, adding just enough to coat the fruit (you may not need it all). Gently toss to mix.
Sprinkle pomegranate arils and, if desired, fresh chopped mint on top.
Serve right away. This salad is best enjoyed within 1–3 hours; leftovers don’t store well.