Start by dicing the ripe pears and red apples into bite-sized pieces, placing them into a large mixing bowl. Immediately drizzle the juice of half a lemon over them to prevent browning and give a bright flavor. Make sure the fruits are evenly coated.

Gently fold in the pomegranate seeds, red seedless grapes, sliced kiwis, banana pieces, dried cranberries, and chopped walnuts (if using). Use a lightweight spatula to avoid bruising the delicate fruits.

In a separate small bowl, whisk together the orange juice, honey, ground cinnamon, and vanilla extract until well blended.

Pour the cinnamon vanilla dressing over the fruit mixture, then gently toss everything together until evenly coated.

Cover the bowl with plastic wrap or a lid, then place it in the refrigerator for at least 30 minutes.

Before serving, take the salad out of the fridge and give it a gentle final toss. Transfer to a serving dish, garnishing with fresh mint leaves if desired.