Winter Fruit Salad

Introduction

Brighten up a chilly day with this vibrant Winter Fruit Salad, bursting with color and sunshine. You’ll love the sweet and tangy combination of tropical pineapple, citrus, and jewel-like pomegranate seeds. The simple honey-lime dressing with poppy seeds ties all the flavors together for a refreshing and healthy treat.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Servings: 6

Ingredients

• 3 cups of cubed pineapple
• 1 cup of peeled, quartered and sliced kiwis
• 2 cups of mandarin orange or clementine segments
• 1/2 cup pomegranate arils
• 3 tablespoons lemon or lime juice
• 3 tablespoons honey
• 1 tablespoon poppy seeds
• Optional garnish: fresh mint leaves

Instructions

1. In a large mixing bowl, combine the cubed pineapple, sliced kiwis, mandarin orange segments, and pomegranate arils.
2. In a small bowl or jar, whisk together the lemon or lime juice and honey until well combined and smooth. Stir in the poppy seeds.
3. Pour the dressing over the fruit mixture and toss gently until all the fruit is evenly coated.
4. Transfer the salad to a serving bowl. If using, garnish with fresh mint leaves. Serve immediately, or chill briefly before serving.

Variations

• Chilled Granita Topping: Serve a scoop of the fruit salad over a simple citrus granita for a sophisticated dessert.
• Grilled: For a warm twist, quickly grill the pineapple cubes on high heat for about a minute per side before adding to the salad.
• Yogurt Parfait: Layer the fruit salad with vanilla or coconut yogurt and granola in a glass for a quick breakfast or snack.
• Frozen Fruit Substitute: In a pinch, use thawed frozen pineapple chunks and mango; drain well to avoid a watery salad.

Tips for Success

• For the juiciest, easiest pomegranate arils, submerge the halved fruit in a bowl of water and break it apart; the arils will sink, and the white pith will float.
• To prevent the kiwis from becoming too mushy, slice them just before assembling if you plan to make the salad ahead.
• Toss the salad gently to avoid crushing the delicate mandarin segments and pomegranate arils.
• If your honey is thick, gently warm the jar in a bowl of hot water for a minute to make it easier to mix with the citrus juice.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served cold and should not be reheated, as the fruit will become mushy. Stir gently before serving again.

FAQ

Can I make this salad ahead of time?

You can prep the fruit and dressing separately up to a day ahead, but combine them no more than 1-2 hours before serving to prevent the fruit from becoming soggy.

Can I use bottled citrus juice?

Freshly squeezed lemon or lime juice is recommended for the brightest flavor, but high-quality bottled juice can be used in a pinch.

My honey won’t mix with the juice. What should I do?

If the honey is too thick, warm the mixture by placing the small bowl in a larger bowl of hot tap water for a minute, then whisk again.

Can I use something other than poppy seeds?

Yes, the poppy seeds add texture but can be omitted without a substitute. You could also use a very small amount of toasted sesame seeds for a different crunch.

Is this salad freezer-friendly?

No, freezing will drastically change the texture of the fresh fruit, making it watery and soft upon thawing. It is not recommended.

Can I double this recipe for a crowd?

Absolutely. Simply double all ingredients and use a very large bowl for mixing. You may want to make the dressing in a separate, larger batch to ensure even coating.