This Winter Fruit Salad is a great way to eat fresh fruit during the colder months. It makes a healthy addition to any Christmas, New Year’s or other holiday gathering.
A winter fruit salad. That’s what we wanted to make for dessert tonight, on this heart-warming Christmas Eve.
Today started like every other December 24. for us: In our PJs, wrapping gifts, because it would just be too convenient to actually be on time for once.
Both kids overly excited, in their cutest dresses, an overseen smear of jam on their cheeks.
And then we headed to great-gran’s, for us and them to celebrate with some of our most loved people on this planet.
It has been a day full of love, full of childish joy and giggles – and, of course, delicious food.
But as we filled up on so much love and potatoes, in the end we completely forgot about that fruit salad.
Oh well, now I get to share it with you instead!
If you’re looking for an easy way to get your kids to eat fresh fruit during the winter, this is it. And it’s so simple to make!
My best tips for a foolproof winter fruit salad:
- Hold the sugar. It really doesn’t need it. Way back in the 90ies it may have been cool to add two cups of sugar to a fruit salad (no, really, I made these kinds of fruit salads) – but not in 2017 (almost 2018!). Of course it all depends on the tartness of your fruit, but be gentle on the sweetener and let the fruit shine.
- Don’t add mushy fruit. You may be surprised to find there’s no banana in this salad – but apart from the fact that I’m no raw banana lover (gimme all the banana bread, but not raw please), they just really don’t do anything in a fruit salad for me. They turn brown really fast, they turn mushy and mushy banana makes everything taste terrible. Otherwise, you also need to pay attention to use a really firm pear. They’re usually the small green ones. Don’t go for the large brownish ones for a salad – they just fall apart and turn the salad into plated sadness and despair.
- Be careful with the pomegranate. If you don’t want to end up with an all-red salad, you need to be careful with the pomegranate. There are two options: Either you can just sprinkle the arils on top. Or, this is the way for patient people, you can rinse and dry them very carefully. It’s best to let them mostly air-dry, so if you want to go this route do this before you prep any other fruit. Add them after you’ve mixed all the other fruit with the dressing and just toss them in slightly.
Other than that, there’s really not much to say about this.
Chop, dress, toss. That’s about all the remaining instructions you’ll need for this fruit salad.
Oh, by the way: I’m already dreaming of summer berry salads with vanilla custard to join the only other fruit salad recipe I had on this blog before today. Dreaming of summer recipes might have to do with the fact that I’m crazy busy planning 2018 for Savory Nothings, and I’m so excited about it!
What I’m even more excited about is that YOU are a part of this lovely little community who is so into delicious yet simple food – thank you. Thank you for being a reader, a friend, someone who trusts my recipes.
It is an honor for me each and every time you trust one of my recipes enough to make it for your family – and I don’t take that responsibility lightly. I only want to give you recipes that are foolproof family favorites, ones you will come back to again and again.
And that is exactly my path for 2018: Recipes, tips and tutorials to help you cook from scratch, with simple seasonal ingredients you can buy locally, without the fuss or frustration. 2018 is going to be a big year for Savory Nothings – just wait and you’ll see.
Sending you a heart-felt Merry Christmas. I hope you’re having such a wonderful time!
Get the printable recipe for this Winter Fruit Salad:
Winter Fruit Salad
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- Juice from 1 small orange
- 1 tablespoon honey
- 2 teaspoons poppy seeds
- 2 crisp apples diced (preferably red-skinned ones for pretty looks)
- 1 small firm pear, diced
- 1 large orange peeled and filleted, filets cut bite-sized
- 2 mandarin oranges peeled and segmented (filet if their skin is thick)
- 2 firm but ripe kiwis peeled and diced
- 1 firm persimmon diced
- 1/2 pomegranate arils only
- Make the dressing: Add all dressing ingredients to a small jam jar, screw on the lid and shake well. Set aside until ready to use.
- Make the salad: Place all ingredients in a large bowl (or arrange on a platter if you have enough time on your hands!). Mix with the dressing and serve immediately.
- If you need to make this ahead of time, toss the apples and pear with lemon juice right after cutting. Keep the fruit in separate containers until ready to mix. Add the dressing just before serving.