Winter Fruit Salad
I make this winter fruit salad whenever a holiday crowd is expected or when I want something bright and simple after a heavy meal. Crisp apples and pears meet juicy pomegranate arils and halved grapes, all dressed in a honey-lemon drizzle with a whisper of cinnamon. It’s quick to throw together, stores well for a few days, and adds cheerful color to any table — whether it’s a family brunch, potluck, or a weeknight side. If you like a ribbon of warm spice, try the cinnamon-vanilla twist in this similar recipe: cinnamon-vanilla dressing.
Why you’ll love this dish
This salad balances texture and flavor: crisp fruit, juicy bursts from pomegranate seeds, and a glossy honey-lemon dressing that keeps everything tasting fresh. It’s naturally gluten-free, vegetarian, and easy to adapt for vegan diets by swapping honey for maple syrup. It’s also budget-friendly — use seasonal apples and pears — and kid-friendly because the flavors are sweet and familiar.
“A refreshing, colorful hit at my holiday table — simple to make and disappears fast.” — a quick review from a brisk winter brunch
Beyond the obvious party uses, it’s perfect for:
- Holiday sides (Thanksgiving, Christmas)
- Light desserts after heavy meals
- Meal-prep snacks for the week
Also worth trying alongside other fruit-forward dishes if you’re hosting: a berry-topped salad or a richer, creamy option like a fruit-and-cheesecake mashup can complement it nicely, for inspiration see this berry cheesecake fruit salad.
Step-by-step overview
Before you start, expect a no-cook, raw-fruit assembly that takes about 15 minutes active time plus 30 minutes chilling:
- Dice the apples and pears to uniform sizes so every bite is balanced.
- Pull the pomegranate arils and halve the grapes; segment the orange.
- Whisk the honey, lemon juice, and optional cinnamon into a bright dressing.
- Toss gently, chill, then serve cold.
This quick roadmap helps you prep in stages and keeps fruit from browning before the last-minute toss.
What you’ll need
- 2 apples, diced (choose a crisp variety like Honeycrisp or Fuji)
- 2 pears, diced (Bosc or Anjou hold shape well)
- 1 cup pomegranate seeds (arils)
- 1 cup grapes, halved (red or green, seedless)
- 1 orange, segmented (navel or blood orange for color)
- 1/4 cup honey (substitute maple syrup for vegan)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon cinnamon (optional — for a warm winter note)
Notes: If apples brown quickly, toss them in a teaspoon of lemon juice before combining. You can swap grapes for clementines or add a handful of toasted nuts for crunch.
Step-by-step instructions
- Wash all fruit thoroughly. Core and dice the apples and pears into bite-sized pieces.
- Put the diced apples and pears in a large mixing bowl. Add the pomegranate seeds and halved grapes.
- Peel and segment the orange over the bowl to catch juices, then add the segments.
- In a small bowl, whisk honey, lemon juice, and cinnamon (if using) until smooth. Taste and adjust: a touch more lemon brightens, more honey sweetens.
- Drizzle the dressing over the fruit. Toss gently with a large spoon or salad tongs so fruit stays intact.
- Chill for at least 30 minutes so flavors meld. Serve cold.
Keep steps short and gentle — over-tossing can bruise the fruit and make the salad watery.
Best ways to enjoy it
Serve this salad in a large, shallow bowl to show off the colors. Pairing ideas:
- With roasted turkey or ham for a holiday plate refresher.
- Spoon over vanilla yogurt or ricotta for a light dessert.
- Add a scoop to oatmeal or porridge for bright winter mornings.
- For adults, serve with a splash of sparkling wine or prosecco as a palate cleanser.
For another citrusy pairing that uses a honey-lime angle, check out this honey-lime fruit salad for complementary ideas.
Storage and reheating tips
- Refrigerate: Store leftover salad in an airtight container for up to 3–4 days. Expect the fruit to release some juice over time.
- Don’t freeze: Freezing will make fresh fruit mushy and change the texture unfavorably.
- Safe handling: Refrigerate within two hours of making. If left out at a buffet, replace or discard after two hours (one hour if above 90°F/32°C).
- Revive: If the salad is slightly soggy after a day, refresh with a squeeze of lemon and a handful of fresh pomegranate seeds or a crisp apple added just before serving.
Pro chef tips
- Uniform cuts: Dice apples and pears to the same size so each bite is balanced.
- Prevent browning: Toss diced apples briefly with a teaspoon of lemon juice before adding other fruit.
- Keep textures: Add crunchy elements (toasted almonds, walnuts) just before serving so they stay crisp.
- Dressing ratio: Start with the written amount of dressing and add more sparingly — you can always add, you can’t remove.
- Make ahead: You can prep and chop the fruit a few hours ahead and store separately; add dressing and toss just before serving to preserve texture.
Creative twists
- Add creamy: Fold in Greek yogurt or a dollop of mascarpone for a creamier salad.
- Nutty crunch: Toasted pecans or hazelnuts add structure and flavor.
- Spice it up: Swap cinnamon for cardamom or a pinch of ginger for a different winter warmth.
- Boozy boost: Macerate the fruit briefly in a splash of Grand Marnier or dark rum for an adult-only version.
- Tropical spin: Stir in pomegranate molasses or a little orange marmalade for depth.
Your questions answered
Q: How long does this fruit salad last in the fridge?
A: Stored in an airtight container, it stays best for 3–4 days. After that the fruit loses texture and becomes watery.
Q: Can I make this sugar-free or vegan?
A: Yes — use pure maple syrup or agave instead of honey to make it vegan and still naturally sweet.
Q: Is it okay to substitute other fruits?
A: Absolutely. Persimmons, clementines, or sliced kiwi all work well in winter; just consider texture and juice levels so the salad doesn’t become soggy.
Q: Can I make this ahead for a party?
A: Chop the apples and pears and store them separately with a light lemon toss. Combine and dress the salad 30–60 minutes before serving for the best texture.
Conclusion
This winter fruit salad is a simple, colorful way to add freshness to cold-season menus and is easy to adapt to dietary needs or party themes. For more inspiration and similar takes on cold-weather fruit salads, see this take on an Easy Winter Fresh Fruit Salad – Mel’s Kitchen Cafe and another variation over at Winter Fruit Salad – Dinner at the Zoo.
Winter Fruit Salad
Ingredients
Fruit Ingredients
- 2 pieces apples, diced (choose a crisp variety like Honeycrisp or Fuji)
- 2 pieces pears, diced (Bosc or Anjou hold shape well)
- 1 cup pomegranate seeds (arils)
- 1 cup grapes, halved (red or green, seedless)
- 1 piece orange, segmented (navel or blood orange for color)
Dressing Ingredients
- 1/4 cup honey (substitute maple syrup for vegan)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon cinnamon (optional — for a warm winter note)
Instructions
Preparation
- Wash all fruit thoroughly. Core and dice the apples and pears into bite-sized pieces.
- Put the diced apples and pears in a large mixing bowl. Add the pomegranate seeds and halved grapes.
- Peel and segment the orange over the bowl to catch juices, then add the segments.
- In a small bowl, whisk honey, lemon juice, and cinnamon (if using) until smooth. Taste and adjust: a touch more lemon brightens, more honey sweetens.
- Drizzle the dressing over the fruit. Toss gently with a large spoon or salad tongs so fruit stays intact.
- Chill for at least 30 minutes so flavors meld. Serve cold.
