5.0 from 12 votes
Easy Winter Fruit Salad (1 Bowl!)
Easy winter fruit salad with orange, apple, kiwi, honey, and lime. Optional pomegranate and mint add a fresh, vibrant pop of color. Just 5 ingredients required!
Prep Time
15 mins
Total Time
15 mins
Servings: 4 (~1 cup servings)
Calories: 88 kcal
Course:
Side Dish , Salad
Cuisine:
Vegan
Ingredients
- 2 medium oranges, segmented/supremed and cut into 1/2-1-inch pieces (see instructions)
- 1 small honeycrisp apple, cut into 1/2-1-inch pieces (or another sweet, crunchy variety like Fuji)
- 2 firm, just-ripe kiwis, peeled and cut into 1/2-inch pieces
- 1 Tbsp lime juice (or lemon, but we find lime adds more flavor)
- 1 Tbsp honey (or maple syrup if vegan)
GARNISH optional
- 1/3 cup pomegranate arils (learn the best way to cut a pomegranate here)
- 1-2 Tbsp freshly chopped mint leaves
Instructions
- ORANGE: To segment an orange, place it on a cutting board and use a sharp knife to cut off the top and bottom, removing the peel and pith so the fruit is exposed. Then set one of the flat sides on the cutting board and cut off the remaining peel and pith, rotating the orange as you go. Cradle the peeled orange in your non-dominant hand and carefully cut in a rocking motion just inside the membranes, creating slices. The seeds and membranes will no longer be attached to the slices. Once you have segmented slices, cut the slices into ~1/2-1-inch pieces for the salad.
- Alternatively, if using a seedless orange, instead of cutting into segments, you can place the peeled orange on the cutting board, cut it in half, then thinly slice and cut into bite-sized triangles.
- APPLE: We like to leave the peel on for ease and fiber! Cut the apple into ~1-inch slices, remove the core, and then cut into 1/2-1-inch pieces.
- KIWI: Slice off the ends from the kiwi, then place one of the cut ends on the cutting board and carefully slice off the peel. Cut the kiwi into 1/2-1-inch pieces.
- To a mixing bowl or serving platter, add the chopped orange segments, apple, and kiwi. Add lime juice and honey and toss gently until evenly coated and no clumps of honey remain.
- Garnish with pomegranate arils and/or chopped mint (both optional, but SO pretty!).
- Best when fresh. Leftover salad (without the mint) will keep in the refrigerator for 2-3 days as the citrus helps prevent the apple from browning. The mint turns brown within 24 hours and is best added just before serving.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Information
Serving
1cup
Calories
88
(4%)
Carbohydrates
22.6g
(8%)
Protein
1.1g
(2%)
Fat
0.3g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
2mg
(0%)
Potassium
273mg
(8%)
Fiber
3.5g
(14%)
Sugar
17.5g
(35%)
Vitamin A
33IU
(1%)
Vitamin C
70mg
(78%)
Calcium
41mg
(4%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 4(~1 cup servings)
Amount Per Serving
Calories 88
% Daily Value*
| Serving | 1cup | |
| Calories | 88 | 4% |
| Carbohydrates | 22.6g | 8% |
| Protein | 1.1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 273mg | 6% |
| Fiber | 3.5g | 14% |
| Sugar | 17.5g | 35% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 70mg | 78% |
| Calcium | 41mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.