Winter Fruit Salad
This Winter Fruit Salad is loaded with juicy clementines, pomegranate, apples, kiwis, and pear, all tossed in a zesty lemon-poppy seed dressing. Simple and refreshing!
Servings: 4 servings
Cost: $8.92
Equipment
- Large bowl or salad platter
- Jar or other sealable container
Ingredients
- 2 cups clementine oranges peeled and segmented (about 3-4)
- 2 pears diced
- 2 apples Fuji or Honeycrisp, thinly sliced
- 5 kiwis peeled and diced
- 3/4 cup pomegranate arils see note 1
Dressing
- 1/4 cup honey
- 1 large lemon
- 1 large orange
- 1 teaspoon poppy seeds
- Fresh chopped mint optional
Instructions
- If you have time, refrigerate all the fruit beforehand so the salad is cold and refreshing.
- Zest and juice lemon to get 1 teaspoon zest and 2 tablespoons juice. Zest and juice orange to get 1 teaspoon zest and 2 tablespoons juice. In a jar, combine honey, lemon zest and juice, orange zest and juice, and poppy seeds. Shake well to mix.
- In a large bowl or platter, combine the clementines, diced pears, sliced apples, and diced kiwis. Pour on the dressing, adding just enough to coat the fruit (you may not need it all). Gently toss to mix.
- Sprinkle pomegranate arils and, if desired, fresh chopped mint on top. Serve right away. This salad is best enjoyed within 1–3 hours; leftovers don’t store well.
Video
Notes
Note 1: Cut and deseed a pomegranate or use already seeded pomegranate arils if available! They are usually found in the refrigerated produce or freshly cut fruit section. Fresh pomegranates are in season from October to February in the U.S.
Fruit Ripeness: The riper the fruit, the better the flavor!
Storage: Leftover fruit salad is delicious blended into a smoothie the next day.
Nutrition
Serving: 1serving | Calories: 258kcal | Carbohydrates: 63g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 820mg | Fiber: 12g | Sugar: 45g | Vitamin A: 421IU | Vitamin C: 183mg | Calcium: 111mg | Iron: 1mg