50 g (2 oz) walnut halves, lightly crushed or chopped (optional)
Place the oranges on a chopping board and slice off the peel and pith at both ends. Now cut away the rest of the peel and pith in the same way. Place the oranges on a plate (to catch the juices) and carefully slice between the membranes to cut into segments.
Place the orange segments in a large bowl and gently combine with the other fruits, reserving a small handful of the pomegranate seeds.
Mix the rum, if using, with the honey and add the orange juice from the plate. Drizzle over the salad, mixing gently to coat. Sprinkle in the reserved pomegranate seeds and walnuts, if using, and serve.