Thanksgiving Fruit Salad
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Thanksgiving Fruit Salad
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Celebrate Thanksgiving with a vibrant fruit salad featuring blackberries, kiwi, pears, apples and more. Tossed in a refreshing honey orange cinnamon dressing. This easy, healthy side dish adds a fresh twist to your holiday spread, bursting with seasonal flavors and a hint of warm spice.
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Ingredients
- 2 apples such as Honeycrisp, Cosmic Crisp, Sugarbee, medium red crisp
- 2 pears such as Anjou or Bartlett, medium green
- 6 ounces blackberry
- 3 kiwi
- 1 mandarin oranges drained well and laid out on paper towel, canned
- 3/4 cup pomegranate arils about 1/2 of average sized Pomegranate
- 3 tablespoons orange juice
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt fine sea salt
Instructions
- Wash all fruits and vegetables, drying off with a tea towel.
- Prepare fruit: Drain mandarin oranges and let sit in mesh strainer or lay on paper towel.To cut kiwi, cut off ends and remove skin with vegetable peeler or pairing knife. Cut in half and then cut into about 1/4" thick slices.To remove pomegranate seeds, cut off top and score along skin, every couple inches, being careful not to cut too deep. Pull apart the pomegranate at the cuts and remove the seeds gently.Core apples and pears, the cut into bite-sized pieces.
- Make dressing: In a small bowl whisk together orange juice, honey, cinnamon, ginger and salt.
- Assemble: In a large serving bowl or serving dish, start by putting almost all of the diced apples and diced pears in the bottom of a large bowl or serving dish. Then add kiwi, blackberries, and about half of the pomegranates. Next drizzle on the half of the dressing and finish by adding the mandarin oranges and the remaining apples, pears and pomegrantes. Finishing off with dressing again. Now you can gently toss it altogether. Or if you're happy with your presentation. Leave as is.
- Serve: Cover and refrigerate the fruit salad until ready to serve.
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