Winter Fruit Salad
A colorful and healthy winter fruit salad featuring mandarin oranges, kiwi, blueberries, apple, pear, and pomegranate arils, all tied together with a light vanilla pudding-orange glaze.
Ingredients
Fruits
- 2 cups mandarin oranges (2 — 15 oz. cans drained, or 4–5 fresh mandarin oranges, peeled and segmented) Fresh mandarins are preferable when in season.
- 2 cups kiwi, peeled and sliced (about 6–8 kiwis)
- 2 cups jumbo blueberries (about a 9.8 oz package)
- 1 medium apple, diced (use a crisp variety like Honeycrisp or Fuji) Toss with lemon juice to prevent browning.
- 1 medium pear, diced (Bosc or Anjou work well) Choose a firm variety.
- 1/2 cup pomegranate arils (reserve 1/4 cup for topping)
Glaze
- 3 tbsp instant vanilla pudding mix For dairy-free, use dairy-free vanilla instant pudding.
- 1/3 cup orange juice Can swap half for pineapple juice for tang.
Instructions
Preparation
- Rinse blueberries and pat dry. Place them in a medium mixing bowl.
- If using fresh mandarins, peel and segment. Soak segments in warm water for 5 minutes to remove pith, then add to the bowl. If using canned, drain thoroughly.
- Peel kiwis and cut into slices. Cut each slice into quarters and add to the bowl, draining any excess juice.
- Core and dice the apple and pear into bite-size pieces. Toss with a teaspoon of lemon juice to prevent browning, then add to the bowl.
- Remove pomegranate arils and reserve 1/4 cup for garnish. Add the rest to the bowl.
Make the Glaze
- In a small bowl, whisk together the instant vanilla pudding mix and 1/3 cup orange juice until smooth and slightly thickened.
- Pour most of the glaze over the fruit and gently mix until all pieces are lightly coated.
- Transfer to a serving bowl and sprinkle the reserved pomegranate arils on top. Chill briefly or serve immediately.
Notes
Store leftovers in an airtight container for up to 2 days. Avoid freezing as it ruins the texture.