Easy Winter Fresh Fruit Salad
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4.7
399 reviews
Excellent
Easy Winter Fresh Fruit Salad
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Bring something special to the table with this well-loved recipe.
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Ingredients
Fruit:
- *Fruit is adaptable; see note below*
- 1 1 cup fresh blueberries
- 1 1 cup peeled and diced kiwi fruit
- 1 1 cup mandarin oranges drained, or fresh mandarin/navel orange segments
- 1 1 cup diced apples or pears
- 1 1 cup halved grapes
- ½ ½ cup pomegranate seeds
Dressing:
- 1 1 tablespoon honey
- 2 2 tablespoons orange juice see note for lemon variation
- Light pinch of cinnamon
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Instructions
- Place the fruit in a serving bowl. (If using pears, because they sometimes darken faster than apples, I like to toss them with a light squeeze of lemon juice before adding to the salad.)
- Whisk together the dressing ingredients and pour over the fruit and toss to combine.
- The fruit salad can be made a couple hours ahead of time - keep in mind that depending on what type of fruit is used, the colors may seep into each other as the salad sits.
Notes
- Fruit: as noted above, the fruit is very adaptable to what is in season and what you prefer. You'll want about 5-6 cups total fruit (not including the pomegranate seeds). The lineup listed above is my favorite (I use pears when I can find delicious, ripe ones).
- Pomegranate Seeds: I personally think the pomegranate seeds are essential for this fruit salad - for color, texture, flavor and prettiness. I haven't had great luck with the cups of pomegranate seeds you can buy at various stores (they are often mushy and have a weird texture), so I prefer digging the seeds out of a pomegranate myself. TIPS: you can either halve and peel apart the pomegranate and gently pound the skin side with a wooden spoon, letting the seeds fall out into a bowl OR quarter the pomegranate and submerge the pomegranate quarters in a bowl of water pulling apart the pieces and letting the seeds fall to the bottom (the skin and white parts of the pomegranate will float to the top).
- Dressing: my favorite way to make the dressing is to use 1 tablespoon orange juice and 1 tablespoon lemon juice (both freshly squeezed, if you can, especially the lemon juice). I love the tangy freshness from the lemon. But if you want it a bit sweeter and not as tangy, use all orange juice.
- Cinnamon: you want a very light pinch of cinnamon - less than 1/8 teaspoon. It adds something so special to this salad and the small amount doesn't overpower the flavor.
Nutrition Information
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Serving
1 Serving
Calories
102kcal
(5%)
Carbohydrates
26g
(9%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
3mg
(0%)
Fiber
3g
(12%)
Sugar
20g
(40%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 102kcal | 5% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 3mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
399 reviews
Excellent
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