Rinse 1 cup of pearl or hulled barley under cold water until the water runs clear. In a medium-sized pot, heat 2 tablespoons of olive or vegetable oil over medium heat, then add the rinsed grains. Toast the barley for about 5 minutes, stirring frequently, until they turn light golden brown and become aromatic.

Pour in 2 cups of water and add 1/2 teaspoon of kosher salt to the toasted barley. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 40–45 minutes.

Prepare your fresh fruits by cutting 1 cup of pineapple and 2 tangerines or oranges into bite-sized segments, ensuring to collect any juice. Store the fruit segments separately in a bowl.

In a small bowl, whisk together 2 tablespoons of honey, juice and zest from 1 lemon and 1 lime, and a pinch of kosher salt. Slowly drizzle in 2 tablespoons of nut oil while whisking continuously.

Transfer the cooked barley onto a parchment-lined baking sheet and spread out in an even layer to cool at room temperature for about 15 minutes.

In serving bowls, layer the cooled barley as the base, followed by the organized fruit segments, 1/2 cup of pomegranate seeds, and a handful of fresh mint leaves. Drizzle the dressing over the top just before serving and gently toss.