I’ve been making this winter fruit salad for years when I want something bright, quick, and fresh on a chilly day — it’s the one recipe that turns in-season apples and pears into something that feels celebratory. Crisp apples, juicy pears, tart cranberries and sweet kiwi get a tiny hit of acidity from lime and a glossy sweetness from maple syrup. It’s perfect as a light dessert, a brunch side, or a healthy midday pick-me-up. If you like fruit salads with clean, layered flavors (think fruit-forward, not cloying), this one will become a staple — and if you’d rather a honey-lime twist, try this honey-lime version for a similar vibe.

Why you’ll love this dish

This salad is fast, forgiving, and relies on seasonal produce — no cooking required. It’s:

Quick: prep in about 10–15 minutes.
Flexible: swap fruits based on what looks best at the market.
Crowd-friendly: bright flavors please kids and adults alike.
Light but satisfying: great as a side, dessert, or lunch.

“A little maple and lime turns ordinary fruit into something surprisingly elegant — my go-to for holiday potlucks.” — a regular reader

Because it’s all fresh fruit, it’s also naturally gluten-free and dairy-free, making it easy to adapt for guests.

How this recipe comes together

Overview: Chop the fruits into even, bite-sized pieces, toss them together with fresh cranberries, then whisk a simple maple-lime dressing and drizzle it over. Toss gently and serve right away so the fruit keeps its texture. The whole process is about balancing sweetness (maple) with brightness (lime) and a little salt to lift the flavors.

What you’ll do, in short:

Prepare and chill fruit.
Whisk maple syrup, lime juice, and salt.
Toss fruit with dressing just before serving.
Garnish or pair as desired.

What you’ll need

Crisp apples (2 medium) — choose Fuji, Honeycrisp, or Gala for crunch.
Juicy pears (2 medium) — Bartlett or Bosc; slightly firm is best.
Kiwi (2–3) — ripe but not mushy; green or golden both work.
Vibrant cranberries (1/2 cup) — fresh or dried cranberries (see notes below).
Maple syrup (2 tablespoons) — pure maple for best flavor.
Lime juice (1–2 tablespoons) — fresh-squeezed.
Salt (a pinch) — sea salt or kosher.

Notes and substitutions:

If cranberries are too tart, use 1/3 cup dried cranberries or briefly blanch fresh cranberries in boiling water and shock in ice for a milder bite.
Honey or agave can replace maple syrup in a pinch, but maple gives a deeper, woodsy sweetness.
For extra lift, add 1 teaspoon lime zest or a tablespoon of orange juice.

Step-by-step instructions

Wash all fruit and pat dry. Core the apples and pears and chop into uniform, bite-sized pieces so each forkful has balanced texture.
Peel the kiwi and cut into similar-sized pieces. If using very large cranberries, halve them. Combine the apples, pears, kiwi, and cranberries in a large mixing bowl.
In a small bowl, whisk together the maple syrup, fresh lime juice, and a pinch of salt until smooth. Taste and adjust: add more maple for sweetness or more lime for brightness.
Drizzle the dressing over the fruit. Using a large spoon, toss gently to coat everything evenly without mashing the kiwi.
Serve immediately as a side dish, light lunch, or a refreshing dessert. If you need to wait, refrigerate briefly and toss again just before serving.

Best ways to enjoy it

Serve in chilled bowls with a sprig of fresh mint or chopped toasted pecans for crunch.
Spoon over vanilla yogurt or ricotta for a more substantial dessert.
Plate alongside roast pork or turkey — the bright acidity and sweetness complement rich meats beautifully.
For brunch, pair with warm pancakes or waffles; the maple in the salad ties the whole morning together. You can also riff on a brunch theme like this peach-forward fruit salad for seasonal menus.

Storage and reheating tips

Best eaten immediately. If you must store, keep the salad in an airtight container in the refrigerator and consume within 24–48 hours. The kiwi and apples will soften and release juices over time.
To prevent sogginess, store the dressing separately and toss just before serving.
Freezing is not recommended — these fruits become mushy after thawing. If you want to preserve components, freeze extra chopped apples or pears for smoothies instead.
Food safety: refrigerate cut fruit within 2 hours and discard after 3 days for freshness and safety.

Pro chef tips

Keep pieces uniform: consistent chopping ensures every bite is balanced in texture and flavor.
Chill ingredients: cold fruit tastes brighter and holds texture better. Place the bowl in the fridge for 10–15 minutes before serving if you have time.
Salt wisely: a small pinch of salt in the dressing amplifies the fruit’s natural sweetness — don’t skip it.
Prevent browning: lime juice in the dressing helps slow oxidation of apples and pears; for longer hold, toss fruit with a teaspoon of lemon or lime juice before combining.
For a glossy finish, add a teaspoon of extra maple syrup right before serving and toss gently.

Creative twists

Nutty crunch: add toasted walnuts, almonds, or pecans and a sprinkle of cinnamon.
Tropical version: swap pears for mango and add shredded coconut.
Winter citrus: fold in orange or grapefruit segments for extra brightness.
Spiced: stir in a pinch of ground ginger or cardamom to the dressing for warmth.
Boozy option: macerate the cranberries briefly in a tablespoon of orange liqueur for an adult dessert.

Your questions answered

Q: How long does this fruit salad last in the fridge?
A: Stored in an airtight container, it keeps best for 24–48 hours. Expect the kiwi and apples to soften and the juices to collect at the bottom; for the freshest texture, toss with dressing just before serving.

Q: Can I use dried cranberries instead of fresh?
A: Yes. Use about 1/3 cup dried cranberries; they’ll add chewiness and sweetness. If you prefer the tart pop of fresh, use fresh or briefly blanch fresh cranberries to soften their bite.

Q: Is there a vegan or allergy-friendly version?
A: The recipe is naturally vegan and gluten-free. For nut-free needs, skip added nuts or use seeds like pumpkin seeds for crunch.

Q: Can I make this ahead for a party?
A: Prep the fruits and store them separately without dressing up to 24 hours. Mix and dress just before guests arrive to preserve texture.

Q: What fruits can I swap in?
A: Pomegranate seeds, orange segments, persimmon (when in season), or pears/apples with firmer texture work well.

Conclusion

This Winter Fruit Salad with Maple-Lime Dressing is a simple way to highlight cold-weather fruit with a bright, balanced dressing. For more inspiration on fresh fruit salads with a similar maple-lime approach, see this colorful take at Rainbow Fruit Salad with Maple Lime Dressing – Jessica in the Kitchen. If you want another winter-focused recipe that leans into seasonal fruit pairings, check out Winter Fruit Salad with Maple-Lime Dressing – Julia’s Album.