Preparation

Prep the pineapple and mangos. Use a strong sharp knife to cut away the peel from the pineapple: Take the top off first, and then stand the fruit upright and slice down the sides remove any eyes. Slice it horizontally into rounds about 1/2 inch thick. Use a paring knife or a small round cutter to remove the core from each round. Cut the slices into 1/2-inch cubes and place in a large bowl. Peel and pit the mangos and cut the flesh into dice; add to the bowl with the pineapple and stir together.

Mix the salad. Cut the pomegranate in half and take out enough seeds to equal 1/2 cup (discard the membrane that divides the interior of the fruit).

Whisk together the sugar and juice in a small bowl. Pour the sugar mixture over the pineapple mixture; stir to mix well. Stir in the pomegranate seeds and mint. Refrigerate at least 1 hour to meld the flavors.