Source: https://www.melskitchencafe.com/winter-fresh-fruit-salad/
Yield: 6 Servings
Prep Time: 20 mins
Total Time: 20 mins
Ingredients
*Fruit is adaptable; see note below*
1 cup fresh blueberries
1 cup peeled and diced kiwi fruit
1 cup mandarin oranges, drained, or fresh mandarin/navel orange segments
1 cup diced apples or pears
1 cup halved grapes
½ cup pomegranate seeds
1 tablespoon honey
2 tablespoons orange juice, see note for lemon variation
Light pinch of cinnamon
Directions
Place the fruit in a serving bowl. (If using pears, because they sometimes darken faster than apples, I like to toss them with a light squeeze of lemon juice before adding to the salad.)
Whisk together the dressing ingredients and pour over the fruit and toss to combine.
The fruit salad can be made a couple hours ahead of time – keep in mind that depending on what type of fruit is used, the colors may seep into each other as the salad sits.
Notes
Fruit: as noted above, the fruit is very adaptable to what is in season and what you prefer. You’ll want about 5-6 cups total fruit (not including the pomegranate seeds). (My note on her note: I've done it as she suggested; I've also done it with strawberries, grapes, oranges, and apples. Kiwi is NOT cheap..and the second time I got some, it wasn't even ripe so I couldn't use it.)
Dressing: my favorite way to make the dressing is to use 1 tablespoon orange juice and 1 tablespoon lemon juice (both freshly squeezed, if you can, especially the lemon juice). I love the tangy freshness from the lemon. But if you want it a bit sweeter and not as tangy, use all orange juice.
Cinnamon: you want a very light pinch of cinnamon – less than 1/8 teaspoon. It adds something so special to this salad and the small amount doesn’t overpower the flavor.
