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–+ servings
winter fruit salad

Winter Fruit Salad

5 from 1 vote
Seasonal winter fruits tossed with honey lime dressing for fresh colorful side dish. Cut all fruit into uniform pieces so every bite has balanced flavors instead of random sizes.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 8 people
Course: Breakfast
Cuisine: American
Calories: 95
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 apples (Granny Smith or Honeycrisp) Cored and diced, peel on
  • 3 oranges or 4 clementines Peeled and segmented
  • 2 pears Cored and diced
  • 2 kiwi Peeled and quartered
  • 1 cup pomegranate seeds Fresh or from container
  • 1 cup fresh strawberries Hulled and quartered
  • 1 cup red or green grapes Halved lengthwise
  • 2 tablespoons fresh mint leaves Chopped, plus more for garnish
  • 3 tablespoons fresh lime juice From about 2 limes
  • 2 tablespoons honey Or maple syrup
  • 1 teaspoon lime zest Freshly grated
  • 1 pinch salt Just a tiny pinch

Equipment

  • 1 large serving bowl For mixing fruit
  • 1 Small bowl For dressing
  • 1 Whisk For mixing dressing
  • 1 Sharp knife For cutting fruit
  • 1 cutting board For prep

Method
 

  1. Wash all fruit thoroughly, zest and juice the limes, and chop the fresh mint so everything is ready for assembly.
  2. Whisk together fresh lime juice, honey, lime zest, chopped mint, and a pinch of salt in a small bowl until the honey dissolves completely, then set aside.
  3. Core and dice the apples into bite-sized pieces about ½ inch, leaving the peel on for color and texture.
  4. Peel the oranges or clementines and separate them into segments, removing any white pith and seeds, then cut larger segments in half.
  5. Core the pears and cut them into pieces the same size as your apples, then peel the kiwi, slice into rounds, and quarter each round.
  6. Hull and quarter the strawberries, and halve the grapes lengthwise so they're bite-sized and safe to eat.
    prepping berries and grapes for fruit salad
  7. Add all prepared fruit to a large serving bowl along with the pomegranate seeds, then gently toss everything together so the fruits mix evenly.
  8. Pour the honey lime dressing over the fruit and toss gently with a large spoon to coat everything evenly without bruising the fruit.
  9. Tear or chop additional fresh mint leaves and scatter them over the top for garnish and extra freshness, then serve immediately.

Nutrition

Serving: 180gCalories: 95kcalCarbohydrates: 24gProtein: 1gFat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 5mgPotassium: 280mgFiber: 4gSugar: 18gVitamin A: 180IUVitamin C: 65mgCalcium: 35mgIron: 0.5mg

Notes

Store undressed fruit salad in the refrigerator up to 2 days. Keep dressing separate until serving time so apples don't brown and fruit stays crisp instead of getting soggy from sitting in acid.

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