Ingredients

• 2  15 1/4-ounce cans pineapple chunks (juice pack)
• 1/4  cup sugar
• 1/4  cup snipped fresh mint or 1 tablespoon dried mint, crushed
• 2  tablespoons finely slivered grapefruit peel
• 4  red grapefruit, peeled, halved lengthwise, and sliced 1/4 inch thick
• 2  tablespoons finely slivered orange peel
• 4  oranges, peeled, halved lengthwise, and sliced 1/4 inch thick
• 2  kiwifruits, peeled and sliced 1/4 inch thick
• 1/2  cup pomegranate seeds*
•   Thinly sliced orange peel strips (optional)

Directions

1. Drain pineapple, reserving juice. Add enough water to juice to equal 2 cups.

2. For syrup, in a small saucepan, combine the reserved 2 cups juice mixture, sugar, and mint. Bring mixture just to boiling; reduce heat. Cover and simmer for 5 minutes. Pour mixture through a strainer; discard mint. Cool slightly.

3. Meanwhile, in a large serving bowl, combine pineapple, grapefruit peel, grapefruit slices, the 2 tablespoons orange peel, orange slices, and kiwifruit slices. Pour the strained syrup over fruit. Cover and chill for 2 to 24 hours.

4. To serve, gently stir pomegranate seeds into fruit mixture. If desired, garnish with orange peel strips. Makes 12 servings.

5. *Note: To remove pomegranate seeds, cut the fruit in half just through the skin. Remove the peel and break the fruit into sections. Then use your fingers or a small spoon to separate the seeds from the membrane. Discard the skin and membrane. Handle the fruit in a bowl filled with water; this allows the seeds to float to the top, and the juice won't discolor your hands.