Mix the yogurt dip: Whisk the Greek yogurt, honey, and vanilla extract together in a small bowl until smooth. Cover and refrigerate the dip while you prep the fruit.
Prevent apple browning: Slice the apples thinly and immediately toss them in a bowl with the lemon juice, turning gently until every slice is coated.
Place the dip bowl: Set the bowl of chilled dip in the center of a large board or platter. This becomes the anchor point for arranging the fruit rings.
Add the strawberries: Arrange the halved strawberries cut-side up in a ring around the dip bowl so the red flesh shows.
Build the grape ring: Place the grapes in loose clusters just outside the strawberry ring, mixing the red and green varieties for contrast.
Fan the apple slices: Lay the lemon-tossed apple slices in overlapping fans in the next section of the board, working outward in a sweeping arc.
Fill with pineapple: Tuck the pineapple chunks into an open section of the board, keeping pieces close together to fill the space fully.
Add citrus segments: Arrange the clementine segments in a fan shape next to the pineapple, slightly overlapping each piece.
Scatter pomegranate seeds: Sprinkle the pomegranate seeds into any small gaps between fruit sections to add color and fill empty spots on the board.
Chill and garnish: Cover the platter loosely and refrigerate for 10 to 15 minutes to firm everything up. Scatter fresh mint leaves over the top right before serving.
