Minted Fruit Salad. Continuing writing about the dinner I made for Paul, Daniel & Dad, starting with the Black Bean Soup, I'm now posting about the fruit salad, which served as our dessert at that meal. This salad is very similar to the one I made for Christmas Eve last year, the Minted Pineapple Banana Salad. The differences are that I used mint grown on my very own deck (and I must say it looks very alive in the photo!), and I used one banana, and two small nashi (Asian Pears) along with the fresh pineapple. I'm leading up to the main course, which is so full of fresh vegetables and herbs that I'm saving the post for my entry into Kalyn's 2nd anniversary week of Weekend Herb Blogging! It's going to be doubly delish!