This winter fruit salad combines several seasonal Fall/Winter fruits, all tossed in a sweet and tangy honey ginger dressing (Vegan option available!) for a fresh, vibrant, and super delicious addition to any meal—including Thanksgiving or Christmas brunch/lunch!
READ THE RECIPE NOTES SECTION BELOW FOR OPTIONAL ADD-INS!
Step 1: Prepare the fruit
First, deseed the pomegranate (steps here). Then, slice the kiwis (you can leave the skin on or remove it).
Next, slice the apple. I sliced thin wedge-shaped slices and tossed them gently in a bit of lemon juice to stop them from browning (the lemon ginger dressing will further help).
Finally, peel and separate the citrus fruit into individual segments. You can leave the ‘skin’ on, or if you prefer super-tender pieces, then take the time to peel the skin from each segment (100% not necessary, though).
After each fruit is ready, add it to a large mixing bowl (or serving bowl).
Step 2: Prepare the dressing
Add all the dressing ingredients to a small bowl or jar and whisk/ shake well until thoroughly combined. Then give it a taste and adjust any of the ingredients to personal taste.If the honey isn’t dissolving into the mixture properly, you can heat it in the microwave for just 10-15 seconds, which should help.
Step 3: Mix and serve
Combine the ginger honey dressing with the fresh fruits and gently toss to combine. Then serve and enjoy!It’ll taste even better if you give it an hour or two in the fridge to ‘marinate’ and allow the flavors to meld!
How to Make Ahead and Store?
Make-Ahead: You can prepare this winter fruit salad, complete with dressing, the evening before it’s needed. Though I like to serve it within 6-8 hours for the best texture/color.If you want to keep the fruit salad as fresh as possible, there is still some prep you can do. This included mixing the ginger honey dressing, peeling the citrus, and deseeding the pomegranate. Then, store each in separate containers in the fridge until you’re ready to continue with the recipe. You can do this several days (3-4) in advance.Store: Store the leftovers in an airtight container or tightly wrapped with plastic wrap for 2 days in the refrigerator (it will last up to 4 but is best within the first 2). Ensure you store it in the fridge right until serving for a wonderfully crisp and non-mushy fall fruit salad.
Slicing the fruit: The way you chop the fruit is entirely up to you. I made my winter fruit salad with fairly large pieces. However, the kiwi and apple slices could easily be halved or even quartered based on how much you want to be able to add to each spoonful.
Dealing with pomegranate: Take care when dealing with the opening and deseeding of the pomegranate as the juice stains! While you can buy the already prepared pomegranate seeds (arils) to cut down on prep time, I usually prefer to deseed my own for the best flavor/texture.
Serve chilled: That way, all the fruits will be crisp and cool.
Experiment with fruits: This Winter/ Fall fruit salad is incredibly versatile. Experiment with what fruits you have to hand (and let me know in the comments) for many variations.
Using oil in the dressing: Adding a tablespoon or so of oil (perhaps coconut oil) to the dressing can better help it coat the fruits. However, I usually omit it, as I don’t find that it’s needed.
Sweet or sour dressing: If you prefer the extra tang, then use lemon or lime juice. If you’d like the fruit salad dressing to be on the sweeter side, then orange juice is the way to go!
Use shape cutters: If you want to make a highly decorative Christmas fruit salad (or another event), you can use little shaped cutters on the apples and kiwi. Hearts, stars, trees, etc. The ‘scraps’ can be saved for smoothies and yogurt bowls.
Optional Add-ins and Variations
Dried cranberries: A perfect addition to this fall/winter fruit salad recipe. I like to add a big handful to add pockets of super sweetness to the dish.
Pears: Apples make for a wonderful addition to this fall fruit salad. Use 1 or 2 pears, finely sliced.
Red seedless grapes: Grapes are a great addition to a Thanksgiving/ Christmas fruit salad. Add ½-1 cup of sliced grapes. Green grapes would also work.
Banana: If you want to add banana, I recommend only slicing it (around ½-inch thick) into the fall fruit salad right before serving as it doesn’t store particularly well.
Berries: If you’re able to get a hold of high-quality berries when making this fruit salad for Christmas/Thanksgiving, then feel free to add some. Strawberries, blueberries, and raspberries would all work well.
Zest: Since we’re already using lemon or lime and orange as part of this winter fruit salad, we might as well take advantage of the zest too. I recommend zesting the fruits before juicing/slicing them. You can then add a little to the fruit salad and save the remainder to freeze until needed (yay for reducing waste!).
Yogurt: If you want a ‘creamy’ dressing, you could add a few spoonfuls of yogurt (dairy or dairy-free like coconut yogurt).
Poppy seeds: To add to the dressing. ½-1 tablespoon should be more than enough.
Cinnamon: You can add a little cinnamon powder to the fruit salad dressing for extra flavor. All you need is a tiny pinch!
READ THE BLOG POST FOR MORE FAQs AND SERVING SUGGESTIONS, ETC.!