I’m always looking for simple ways to add more fruit and vegetables into our meals—especially ones my family will actually eat. A colorful fruit salad is an easy, delicious solution. This winter fruit salad highlights seasonal citrus, pomegranate arils, pineapple, kiwi and crisp apples. A light honey‑lemon dressing brightens the flavors and helps the fruit stay fresh longer.
Fruit Salad with Honey-Lemon Dressing
This salad is ideal for a holiday buffet or for making in a large batch to enjoy throughout the week. It avoids delicate fruits like bananas and most berries, so it will keep well in the refrigerator for up to three days.
Begin by whisking together 2 tablespoons of fresh lemon juice and 3 tablespoons of honey in a small bowl or jar, then set the dressing aside. Peel and core two large crisp apples (Fuji or Gala work well), and cut them into bite-sized pieces. Place the apple pieces in a medium bowl and immediately drizzle with the honey‑lemon mixture—this helps prevent the apples from browning.
Cut half a fresh pineapple into small tidbits and add them to the bowl on top of the apples. Pineapple juices also help keep the apples crisp. Reserve the remaining half of the pineapple for another use.
Fruit Salad with Honey-Lemon Dressing
The remaining fruits in this salad are clementines, kiwi and pomegranate arils. Clementines are easy to peel and separate; kiwi should be peeled and cut into chunks similar in size to the other fruits. Removing arils from a pomegranate takes a little patience—separate the fruit and gently remove the seeds from the pith. Working over a bowl of water can make the process cleaner and easier. Take your time and enjoy some music while you work.
Combine the apples, pineapple, clementine segments, kiwi pieces and 1 ½ cups of pomegranate arils in the salad bowl. Gently toss the fruit so the honey‑lemon dressing coats everything evenly without bruising the pieces. Taste and, if you prefer it sweeter, drizzle on a touch more honey. I love serving this salad with plain Greek yogurt and a little extra honey for a bright, satisfying breakfast or dessert.
Fruit Salad with Honey-Lemon Dressing
Winter Fruit Salad with Honey-Lemon Dressing
40 mins
40 mins
Salads
American
9 cups
107 kcal
Ingredients
- 2 tablespoons fresh lemon juice
- 3 tablespoons honey
- 1 ½ cups pomegranate arils (from 1 large pomegranate)
- 2 large crisp apples (like Fuji or Gala)
- ½ fresh pineapple
- 4 kiwi
- 5 clementines
Instructions
- Mix the lemon juice and honey in a small bowl or cup; set aside.
- Remove the arils from the pomegranate and set aside.
- Peel and core the apples, then cut into small chunks. Place them in a medium salad bowl and immediately pour the lemon‑honey mixture over the apples.
- Cut half the pineapple into tidbits and add them to the bowl with the apples. Reserve the other half of the pineapple for another use.
- Peel the clementines and separate into segments; add to the bowl.
- Peel and slice the kiwi into chunks roughly the same size as the other fruit; add to the bowl.
- Add the pomegranate arils.
- Gently toss the salad so the dressing is evenly distributed without bruising the fruit. If needed, drizzle a little extra honey to sweeten.
Notes
Nutrition
Calories: 107 kcal
Let us know how it was!
Disclosures: The author was not compensated for this post. The post may contain affiliate links; if you purchase through those links, a small commission helps support publishing these recipes.