This festive winter fruit salad adds a pop of holiday color to your table.
Contributed by: Karen Stanfar, Clinical Dietician | Community Nutrition
This fruit salad recipe is also a great way to lighten up the meal while giving everyone plenty of vitamin C to help fight off holiday colds.
Ingredients *
- 2 medium to large pears or apples
- 3 kiwi fruits
- 15 oz can mandarin orange segments
- ½ cup pomegranate arils**
- (1 large just-ripe banana, optional)
- (1 Tablespoon orange juice or lime juice, optional)
Directions
- Wash and core the pears or apples. Leave the peel on for color. Chop into small pieces and place in large bowl.
- Wash the kiwi and cut in half. Use a spoon to scoop out the fruit from the skin. Cut the fruit in half again, then slice. Add slices to bowl with apple/pear.
- Drain the mandarin orange segments and add to the bowl.
- Slice a firm ripe banana, if using, and add to bowl. Add in the pomegranate arils.
- Add a splash of orange, lime, or lemon juice to keep the apples and bananas from browning. Mix to combine.
- Serve in glass bowl or individual parfait cups to show off the colors.
Cook’s Notes
Makes 10-12 half-cup servings.
*This is a flexible salad – swap out fruits or adjust amounts as you like. Just be sure to include plenty of colorful choices like the kiwi, oranges, and pomegranate.
**Pomegranate’s limited season and deep red color make it perfect for including in a holiday fruit salad. You can buy the arils (the juicy pips that contain the pomegranate seeds) already separated from the skins for convenience, but a fresh pomegranate will give you a better texture. You’ll need the arils from about half a pomegranate.
