This healthy winter fruit salad is super refreshing, bright, and packed with seasonal fruits. It’s my go-to when I want something light, naturally sweet, and a little fancy without being fussy. The citrusy dressing brings everything together and makes each bite pop with flavor. No cooking involved, just slice, toss, and serve. It’s great for breakfast, brunch, or as a side at dinner.
What You’ll Need
- 2 navel oranges, peeled and sliced
- 2 apples (use Honeycrisp or Fuji), cored and chopped
- 2 ripe pears, chopped
- 1 cup red grapes, halved
- 1/2 cup pomegranate seeds
- 2 kiwis, peeled and sliced
- 1 tablespoon lemon juice
- 2 tablespoons orange juice (freshly squeezed)
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1 tablespoon fresh mint, finely chopped
Why I Love This Recipe
I first made this on a snowy afternoon when I had way too many oranges sitting on the counter. I added what fruits I had, made a quick dressing, and it turned into a beautiful bowl of sunshine on a cold day.
- It’s all fruit—no added sugar besides a tiny bit of honey
- Uses seasonal winter fruits that taste best right now
- Super quick to make and no cooking!
- It looks so pretty on the table
Servings and Time
Serves: 4
Total Time: 15 minutes
Cook Time: 0 minutes
Macros (Per Serving, Estimated)
- Calories: 165
- Protein: 1g
- Carbs: 41g
- Sugar: 32g
- Fiber: 6g
- Fat: 0.5g
Why This Recipe Works (Quick Science)
Citrus and honey create a natural acidic and sweet balance that keeps apples and pears from browning, while enhancing the flavors of the fruit. The cinnamon adds a gentle warmth that feels just right in winter. Pomegranate seeds give crunch, and mint lifts the whole salad.
Common Mistakes
- Using underripe fruit: Ripe fruit makes a big difference in flavor. Let your pears and kiwis soften a bit before using.
- Skipping the lemon juice: It’s key to keeping everything fresh and bright (plus it stops browning).
- Overmixing: Stir gently to avoid turning your fruit into mush.
What to Serve With
- Roasted chicken or turkey
- Quiche or savory egg bake
- Greek yogurt or cottage cheese
- Toasted nuts on top for a bit of crunch
FAQ
Can I make this ahead of time?
Yes! See the make-ahead tips below.
Can I use frozen fruit?
It’s better with fresh, but thawed frozen fruit will work in a pinch. Just drain it really well.
Is this vegan?
Almost! Just swap the honey for maple syrup or agave.
What fruits can I swap in?
Clementines, blood oranges, or even banana (add banana just before serving).
Substitutions and Variations
- Use maple syrup instead of honey for a vegan version
- Swap pears with more apples if you don’t have any
- Add banana or dried cranberries
- Use lime juice instead of lemon for a different flavor
Make Ahead Tips
You can prep all the fruit and dressing separately up to a day ahead. Keep the chopped apples and pears in lemon water to prevent browning. Toss everything together just before serving.
Recipe + Instructions
Step 1: Peel and Slice the Oranges
Ingredients: 2 navel oranges, peeled and cut into small cubes
Peel the oranges and remove all the white pith. Slice into thick rounds, then cut each slice into small cubes.
Step 2: Chop Apples and Pears
Ingredients:
2 apples and 2 pears, cored and chopped into bite-sized chunks
Step 3: Slice the Kiwis
Ingredients:
2 kiwis, peeled and sliced into thin rounds
Step 4: Halve the Grapes
Ingredients:
1 cup red grapes, halved
Step 5: Make the Dressing
Ingredients:
1 tbsp lemon juice, 2 tbsp orange juice, 1 tbsp honey, 1/2 tsp ground cinnamon
Step 6: Combine Everything
Ingredients:
All chopped fruit, dressing from Step 5, 1 tbsp chopped fresh mint
Step 7: Serve and Enjoy
Ingredients:
Finished winter fruit salad
Tools You’ll Need
- Large mixing bowl
- Small whisk
- Cutting board
- Chef’s knife
- Measuring spoons
- Citrus juicer (optional)
Leftovers + Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. The lemon juice helps keep things fresh, but the fruit texture will soften a bit. Best eaten fresh if possible!
Wrap Up
This healthy winter fruit salad is everything you want in a winter dish—light, bright, and full of seasonal flavor. Try it for breakfast, as a side, or even dessert. I’d love to hear how yours turns out—drop a comment below and let me know how you liked it or if you made any fun changes!
