Winter Fruit Salad
A vibrant mix of seasonal fruits, tossed with a bright maple-lime dressing, perfect for holiday tables or as a light dessert.
Ingredients
Fruits
- 2 pieces Apples, cubed or sliced (choose firm varieties like Fuji or Honeycrisp) Use firm varieties to avoid mushiness
- 2 pieces Pears, cubed or sliced (Bosc or Anjou work well) Use firm varieties to maintain texture
- 1 cup Pomegranate arils (about 1 medium pomegranate or pre-peeled arils) Use fresh arils for best flavor
- 4 pieces Kiwis, peeled and cubed or sliced
- 2 pieces Oranges or clementines, peeled and cubed or sliced
- a few leaves Fresh mint leaves, torn or chiffonade
Dressing
- 3 tablespoons Maple syrup For a vegan option, ensure the syrup is pure maple syrup
- 2 tablespoons Lime juice (fresh is best) Fresh lime juice enhances flavor
- 1 teaspoon Lime zest Zest adds brightness
Instructions
Preparation
- In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons lime juice, and 1 teaspoon lime zest. Set aside.
- Core and cube or slice the apples and pears. Peel and slice the kiwis. Peel and section the oranges or clementines. Remove pomegranate arils and pat the fruit dry if damp.
Mixing
- In a large mixing bowl, gently place all the prepared fruit: apple, pear, pomegranate, kiwi, and oranges.
- Pour the maple-lime dressing over the fruit and gently toss to coat evenly without crushing the softer pieces.
Serving
- Garnish with fresh mint leaves and serve immediately, or refrigerate for up to a few hours before serving.
Notes
Store leftovers in an airtight container in the fridge and consume within 24-48 hours for best texture. Avoid freezing as the fruits will become mushy.