Winter Fruit Salad with Mint

My kitchen felt impossibly gray last January when I impulsively bought three bags of mismatched winter fruit. The oranges were desperately cheap, the pomegranate looked like it was waiting for someone to notice its jewel-like potential, and suddenly I was standing over my cutting board watching bright colors spill everywhere.

Last week I made this for friends who had been complaining about holiday food fatigue. They fell silent eating it, then someone asked if Id discovered a new fruit stand.

Ingredients

• Oranges: Their juice becomes the base of that citrus dressing, so choose fruits that feel heavy for their size
• Grapefruit: Adds a bitter edge that keeps the salad from becoming too sweet
• Pomegranate: Those seeds are edible jewels and the prettiest thing youll put on a plate all month
• Kiwis: Bring tartness and an electric green that makes everything else pop
• Apple and pear: Choose crisp varieties that wont turn to mush when tossed
• Fresh mint: Do not substitute dried mint here, the fresh leaves make the whole thing sing

Instructions

Prep your fruits:

Segment the citrus over a bowl to catch any juices, core the apple and pear into uniform cubes, slice the kiwis into rounds or half-moons, and seed the pomegranate however you prefer.

Whisk the dressing:

Combine the lemon juice, honey or maple syrup, olive oil, and salt in a small bowl until emulsified.

Gentle toss:

Pour the dressing over the prepared fruits and fold everything together carefully so you dont crush the delicate segments.

Finish with mint:

Scatter the chopped mint over the top and give it one last light toss before serving.

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My grandmother would have called this frivolous food until she tasted it, then she would have asked for seconds.

Make It Your Own

Ive added persimmons when they appeared in my CSA box and swapped blood oranges for regular ones just to see what would happen.

Serving Suggestions

This salad somehow feels elegant enough for brunch but casual enough to eat standing up in your kitchen.

Storage Tips

The fruit will keep for a day if you dress it lightly and store it without the mint.

• Add toasted nuts right before serving if you want that extra crunch
• A splash of sparkling water turns the juices into a proper drink
• The flavors actually improve after thirty minutes of sitting together

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Sometimes the brightest things in life are the ones we threw together on a whim.

Recipe FAQs

→ How long can this fruit salad be stored?

The dressed salad is best served immediately or within 2 hours. For longer storage, keep prepared fruits undressed in an airtight container for up to 2 days, then add dressing and mint before serving.

→ What other fruits work well in this combination?

Persimmons, red grapes, blood oranges, or sliced figs make excellent additions. The key is using fruits that hold their texture well and complement the citrus-mint flavor profile.

→ Can I make the dressing ahead of time?

Yes, whisk the dressing ingredients together and store in a sealed jar in the refrigerator for up to a week. Bring to room temperature and give it a good shake before using.

→ Is this suitable for meal prep?

Absolutely. Prepare all fruits and store them separately in containers. Keep the dressing in a small jar. Toss everything together just before eating for the freshest taste and texture.

→ What can I use instead of honey for the dressing?

Maple syrup works beautifully for a vegan option. Agave nectar or a touch of brown sugar dissolved in warm lemon juice are also great alternatives that provide gentle sweetness.

→ Should I remove the membrane from citrus segments?

Removing the white membrane and pith creates a more elegant texture and eliminates bitterness. However, if you're short on time, simply peeling and segmenting the citrus works perfectly fine.