This winter fruit salad recipe is a colorful variety of fresh fruit tossed in a light honey poppy seed dressing. The perfect side dish for brunch or a holiday meal!
It’s that time of the year when all the berries and melons disappear from the grocery store, and what’s left is apples, apples and more apples. Oh, and a few oranges and bananas too. This winter fruit salad takes the best of the season and turns it into a light and refreshing side dish that’s packed with color and flavor.
How to make winter fruit salad
For this recipe, you’re going to need mandarin oranges, pineapple, kiwi and pomegranates. These are all fruits that are readily available during the winter and they’re a nice change from the standard apples and bananas. The fruit is tossed in a light dressing made from citrus juice, honey and poppy seeds.
You can buy pomegranate seeds that are ready to eat, or get a whole pomegranate and remove the seeds yourself. I typically use those little mandarin oranges that come in mesh bags at the grocery store, but any tangerine variety will also work, so long as it’s seedless.
I garnish my winter fruit salad with a handful of fresh mint leaves, but that’s an optional step. If you like that burst of fresh minty flavor, add them, if not, it’s still an amazingly delicious salad without the hint of mint.
This salad can be made up to 2 hours before you plan to serve it; simply store it covered in the refrigerator until you’re ready to go.
What I love about this salad is that it’s unexpected, yet full of vibrant flavors and colors that can bring a little cheer to even the dullest of winter days!
More fruit recipes
- Tropical Fruit Salad
- Fruit Salsa with Cinnamon Chips
- Chocolate Fruit Dip
- Fruit Kabobs
- Mexican Fruit Salad
Winter Fruit Salad Video
Winter Fruit Salad
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
- Place the pineapple, kiwi, mandarin oranges and pomegranate arils in a large bowl.
- In a small bowl whisk together the lemon juice, honey and poppy seeds.
- Pour the poppy seed dressing over the fruit and toss gently to coat.
- Garnish with mint leaves if desired.
Nutrition
This is a sponsored post written by me on behalf of Bear Creek Soup Mixes. This post was originally published on January 17, 2017 and was updated on November 1, 2017 with new content.
Regina Reed says
Such a beautiful and deliciously fresh tasting salad. The combination of fruits is perfect for the autumn season. I loved the simple mixture of lemon juice and honey (I used agave versus honey to make it vegan) for the dressing, too.
Carolyn says
Such a wonderful fruit salad. I ended up using raspberries as no pomegranate available.
Jamie says
How long will this last in the fridge in an air tight container?
Sara says
I find it’s best when eaten within 2 days!
Cape Cod Linda says
Superb – a wonderful blend of flavors. Such a wonderful wintertime treat!
Emily Crawford says
Such a beautiful and refreshing fruit salad – it’s my favorite! I’ve made it several times and shared the salad and the recipe with friends. I use lime and clementine zest and add the juice of a clementine.
Shannon says
Absolutely amazing! This is my go to fruit salad anytime we are hosting people. So good!
Kimberly says
This is my favorite fruit salad ever. It’s so good!
Elaine courtney says
Has anyone ever tried yogurt for the dressing adding the poppy seeds?
Sara says
That should work!