Segment the grapefruit and orange over a bowl to catch the juices.
Squeeze any remaining juice from the citrus membranes into the bowl.
Measure the juice and add enough water to reach a total of 100ml.
Peel a large strip of lime zest and set aside the fruit.
In a saucepan, heat the citrus liquid and sugar until dissolved.
Add the lemongrass, lime zest, and ginger and bring to a boil.
Simmer the mixture over low heat for 10 minutes then allow to cool.
Remove pomegranate seeds and slice the banana.
Slice a second piece of lime zest very finely for decoration.
Halve the grapes and slice the kiwi fruit.
Chop the pear and apple, coating the apple in lime juice to prevent browning.
Combine all fruit in a bowl and pour identifying amounts of cooled syrup over it.
Decorate with the fine lime strips and mint sprigs before serving.