Winter Fruit Salad Mint (Print View)

A bright mix of winter fruits combined with mint and citrus dressing for a refreshing, natural boost.

# What You'll Need:

01 - 2 oranges, peeled and segmented

02 - 2 kiwis, peeled and sliced

03 - 1 large apple, cored and diced

04 - 1 pomegranate, seeds only (about 1 cup)

05 - 1 ripe pear, cored and diced

06 - 1 cup red grapes, halved

07 - 2 tablespoons freshly squeezed lemon juice

08 - 1 tablespoon honey or maple syrup

09 - 2 tablespoons fresh mint leaves, finely chopped

01 - Peel, segment, slice, core, and dice all fruits as indicated and place them into a large mixing bowl.

02 - In a small bowl, whisk together lemon juice and honey or maple syrup until combined.

03 - Drizzle the dressing evenly over the prepared fruits and gently toss to coat.

04 - Sprinkle the finely chopped fresh mint leaves over the salad and toss lightly to distribute.

05 - Serve immediately or refrigerate for up to 2 hours before serving for enhanced flavor.

01 -

It takes fifteen minutes from counter to table, which means you can actually make it on a weeknight without stress.
The combination of tart citrus, sweet pear, and those little pops of pomegranate seeds feels like you're doing something fancy, but you're really just chopping fruit.
It's naturally vegan and gluten-free without any fussing or substitutions.

02 -

Don't cut the apple or pear more than thirty minutes ahead, or they'll start to brown no matter how much lemon juice you use.
The entire salad tastes better served immediately or within two hours, because any longer and the fruit starts releasing too much liquid and becomes watery.

03 -

Removing the pomegranate seeds under water in a bowl prevents them from staining your hands and catches all the juice so nothing is wasted.
If your honey has crystallized, warm the jar gently under hot water before measuring, which makes it flow and blend into the dressing seamlessly.