author’s note
My Cure To Winter Blues!
This winter fruit salad has become a total staple in my house. The first time I made it, I figured it would be a light little side to go with dinner, but my kids had other plans. They took one bite, then completely abandoned their plates and filled up on this instead. Now I’ve learned to save it for after dinner, or else the main course doesn’t stand a chance.
It’s such a fun way to bring a little brightness to cold days. Even when it’s freezing outside, a big bowl of juicy oranges, crisp apples, and sweet pomegranate seeds just feels happy. I make it all season long, and every time I do, it disappears faster than I can get it on the table.
Ingredients
Remember this Fruit Salad that went wild on social media?! I’m bringing that starburst-like dressing to this Winter Fruit Salad!
- Clementines: Peel and separate segments; go for plump, firm ones for juicy bites.
- Pears: Dice right before mixing to avoid browning; choose ripe but firm pears.
- Apples: Use sweet, crisp types like Fuji or Honeycrisp.
- Kiwis: Peel with a vegetable peeler and dice; ripe ones should feel slightly soft like the tip of your nose.
- Pomegranate Arils: These are available pre-seeded to save time (and energy!).
- Lemon & Orange: Zest and juice both for brightness.
- Honey: Sweetens and balances the citrus.
- Poppy Seeds: Adds a tiny nutty crunch.
- Fresh Mint: Optional, but adds a cool, freshness that ties everything together nicely.
How To Make Winter Fruit Salad
- Chill Fruit (optional): Cool fruit in the fridge for a refreshing salad.
- Mix Dressing: Combine honey, lemon and orange zest, juice, and poppy seeds in a jar; shake well.
- Assemble Salad: Add clementines, pears, apples, and kiwis to a bowl; pour dressing and toss gently.
- Top and Serve: Add pomegranate arils and mint, if using; enjoy within 1–3 hours.
Quick Recipe Tips
- Pick ripe fruit: Ripe fruit gives the best flavor and texture.
- Cut evenly: Slice fruit into similar sizes for easy bites. Pre-cut fruit may need to be cut once more.
- Chill first: Put fruit in the fridge before making the salad for a cool, refreshing salad.
- Add dressing last: Mix in dressing right before serving to keep salad from getting soggy.
Storage
Leftovers?
- Best Fresh: Enjoy this fruit salad within 1-3 hours.
- Refrigerate: Keep dressing and fruit separate if you can; store in the fridge.
- Next-Day Idea: Blend leftovers into a smoothie.
More Cold-Weather Recipes:
Winter Fruit Salad
Video
Equipment
- Large bowl or salad platter
- Wide-mouth Mason 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
- 1/4 cup honey
- 1 large lemon
- 1 large orange
- 1 teaspoon poppy seeds
- Chopped fresh 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Winter Fruit Salad
- CrockPot Turkey Breast: The fresh fruit goes well with a hearty main.
- Stuffed Acorn Squash: A warm, filling main that pairs nicely.
- Butternut Squash Soup: Creamy soup that balances the fruit’s freshness.
- Grilled Cheese: A warm, cheesy option to enjoy with the fruit salad.
I made this for a group and friends and we all loved it! Such a different take on a fruit salad with different fruits than are usually in a fruit salad. It’s somewhat labor-intensive with peeling all the clementines and chopping all the kiwis but so worth it! I made this the night before serving it and waited to dress it right before we ate.
Yay! I’m so thrilled to hear this! Thanks Jen!