Begin by washing all the fruits. This step is crucial, especially since you want everything to be as fresh as possible.

Dice the apple into bite-sized pieces. A sharp knife makes this easier, and keep the skin on—it adds color and nutrients.

Peel and dice the cantaloup. Use a sharp knife, and remove any seeds.

Cube the honeydew melon in a similar fashion to the cantaloupe. The contrasting flavors will add depth to the salad.

Quarter the figs. They add a rich sweetness that’s hard to beat.

Pit and halve the cherries. Remove any stems for presentation and ease of eating.

In a medium bowl, combine all the dressing ingredients.

Start with the coarse sea salt, granulated sugar, mustard powder, grated onion (with juice), lemon juice, and white wine vinegar. Whisk them together until smooth.

Slowly add the safflower or sunflower oil while continuing to whisk. This will help emulsify the dressing, creating a creamy texture.

Stir in the poppy seeds and give it one last whisk for good measure.

In a large bowl, gently mix all the prepared fruit.

Pour your homemade poppy seed dressing over the fruits. Be generous—you want every piece of fruit coated in that sweet dressing.

Use a spatula or large spoon to toss the mixture lightly. Avoid crushing the fruits; you want them to remain intact.

Before serving, sprinkle with pomegranate arils and chopped mint leaves. These not only add flavor but also make your fruit salad look stunning.

Serve immediately or chill it for about an hour for a refreshing treat.