Full of fresh fruit and bright colors, this winter fruit salad really brings the flavor! Packed with fresh mandarins, kiwi, apples, pears and pomegranate arils, then tossed in a delicious honey lime poppyseed dressing and garnished with fresh mint.
Winter months are usually filled with hearty soups, baked casseroles and comfort foods. Fresh fruit isn’t usually top of mind when there’s a blanket of snow on the ground.
But winter is full of sooo many delicious in-season fruits (and veggies, of course!) that we just can’t forget about them. Citrus, apples, pears, kiwi and more are all in peak season and super affordable this time of year.
For this winter fruit salad, we’re bringing together all those fresh fruits for a nutrient-packed dish that will also satisfy that sweet tooth!
Key Ingredients for this Winter Fruit Salad
- Mandarins – I love the juiciness of fresh mandarins in this recipe, but canned mandarins can also be used. Just look for those packed in 100% juice instead of heavy syrup.
- Kiwi – You definitely want ripe kiwi for this recipe. They should give a little when you apply gentle pressure.
- Apples – I prefer a sweeter apple like Honeycrisp or Gala, but any variety would work.
- Pears – I used Bartlett pears in this recipe, but any variety would work well. Don’t forget to “check the neck” for a good, ripe pear – apply gentle pressure near the stem. It should give slightly to the pressure.
- Pomegranate arils – Seed your own pomegranate (see below) or buy ready-to-eat pomegranate arils from the produce department.
- Lime juice – Fresh squeezed is the way to go. For extra lime flavor, add a little zest to your dressing.
- Honey – Substitute for agave nectar or maple syrup to make this recipe vegan.
- Poppy seeds and Fresh mint for garnish
How to Seed a Pomegranate
- Score around the middle of the pomegranate, cutting into the skin, but not deep enough to cut into the seeds inside. Using your hands, gently break apart the two sides.
- Loosen up the sections but pulling them apart where you see the segments.
- Hold each half over a bowl with the seeds facing down and tap with the skin with a wooden spoon to release the seeds.
How to Make this Fruit Salad
It’s as easy as 1…2…3…
- Prep your fruit – Peel and chop your fruit and place in a large fruit
- Mix the dressing – Place honey, lime juice and poppyseeds in a small mason jar and shake, shake, shake.
- Toss everything together – Pour your dressing over the fruit, toss well and garnish with fresh mint.
This fruit salad can definitely be made ahead of time and should keep up to 2-3 days. Here are some quick tips:
- The lime juice in the dressing can help prevent the pears and apples from browning when made the day of.
- You can prep the whole salad a day in advance and leave out the apples and pears. Chop and add prior to serving to prevent browning.
- Peel and segment your mandarins, seed your pomegranate and peel/chop kiwi. Store them in individual containers in the refrigerator up to 3 days ahead of time.
- To prevent sogginess, wait to add your dressing until the day of or you’re ready to serve.
Store leftovers of this fruit salad in an airtight container in the refrigerator for up to 3 days. Or, pack leftovers into freezer-safe ziplock bags or containers to make smoothies later.
Other Fruit-Filled Recipes to Try
- Rainbow Fruit Salad with Honey Citrus Dressing
- Summer Fruit Salad
- Raspberry Walnut Salad
- Easy Fruit Salsa
- Watermelon Salsa
- 3 mandarins, peeled, segmented
- 3 kiwi, peeled, chopped
- 1 apple, chopped
- 1 pear, chopped
- ¼ cup pomegranate arils
- 1 lime, juiced
- 2 Tbsp. honey
- ½ tsp. poppy seeds
- Fresh mint, for garnish
- Combine mandarins, kiwi, apples, pears and pomegranate arils in large bowl.
- Mix lime juice, honey and poppy seeds in small bowl. Pour over fruit and mix well.
- Garnish with fresh mint.