Winter Fruit Salad Mint (Printable Version)

A fresh mix of seasonal winter fruits tossed with mint for a bright, healthy dish.

# What You Need:

01 - 2 oranges, peeled and segmented

02 - 2 kiwis, peeled and sliced

03 - 1 large apple, cored and diced

04 - 1 pomegranate, seeds only (about 1 cup)

05 - 1 ripe pear, cored and diced

06 - 1 cup red grapes, halved

07 - 2 tablespoons freshly squeezed lemon juice

08 - 1 tablespoon maple syrup or honey

09 - 2 tablespoons fresh mint leaves, finely chopped

01 - Peel, segment, slice, core, and dice fruits as described and combine all in a large mixing bowl.

02 - In a small bowl, whisk together the lemon juice and maple syrup or honey until well combined.

03 - Pour the dressing over the prepared fruit and gently toss to evenly coat.

04 - Sprinkle chopped mint leaves over the salad and toss lightly to distribute.

05 - Serve immediately or refrigerate for up to 2 hours before serving for enhanced flavor.

01 -

It comes together in fifteen minutes, which means you can make it while guests are arriving without stress.
Every bite tastes alive with natural sweetness and brightness—no heavy cream or processed sugar needed.
It actually looks stunning on the table, especially when you catch those pomegranate seeds gleaming.
You can prep it ahead and chill it, so you're free to do other things before serving.

02 -

Prep all your fruits first and keep them separate in bowls until the last moment—this prevents them from browning and losing their individual textures.
The timing of adding the mint is surprisingly important; add it too early and the leaves turn dark and bitter from sitting in acid, but add it at serving and it tastes like fresh garden brightness.

03 -

Remove the white pith from oranges as completely as you can—it's bitter and will make the whole salad taste harsh if pieces of it linger.
If your pomegranate is hard to seed, cut it in half and hold it over a bowl, then tap the back with a spoon; the seeds fall out without sending juice everywhere.