This Winter Fruit Salad is bright, refreshing and a perfect antidote to the winter doldrums. Simple to prepare and naturally sweet, it’s kid-friendly and ideal for brunch, snacks, potlucks or as a colorful holiday side. The salad is naturally gluten-free, vegan and free of refined sugar when you use maple syrup in the dressing.
Winter brings some of the best fruit of the year, and this salad celebrates that bounty. Crisp apples and pears, juicy clementines, bright kiwi and ruby pomegranate arils come together with a citrus-maple dressing and a sprinkle of poppy seeds for texture and visual appeal. It’s refreshing, versatile and a straightforward way to add color and nutrients to any meal.
Why you’ll love this recipe:
- Colorful, refreshing and full of bright winter flavor.
- Versatile — serve it for brunch, as a snack, or alongside mains as a fresh side dish.
- Easy to make, kid-friendly, gluten-free, vegan and free of refined sugar.
Recipe ingredients
This winter fruit salad is tossed in a light citrus-maple dressing. It’s easily customizable — swap in or add any winter fruit you like.
Ingredient notes
- Fruit: This recipe uses kiwi, clementines, apple, pear, banana and pomegranate arils. You can also use grapefruit, persimmon or kumquat if available.
- Citrus juice: Fresh orange and lemon juice brighten the dressing and help prevent fruits like apple and pear from browning.
- Maple syrup: Adds gentle sweetness and helps preserve the fruit. Honey can be used as an alternative if desired.
- Poppy seeds: Add texture and a festive look; omit them if you prefer.
See the recipe card below for the full ingredient list and quantities.
How to make this recipe
This salad comes together in minutes: whisk the dressing, chop the fruit and toss gently to combine. For the best texture and color, toss the fruit with the dressing just before serving.
Pro tip: The citrus and maple in the dressing help preserve freshness and minimize browning, but the salad is at its best when freshly dressed.
See the recipe card below for full instructions.
- Whisk together the orange juice, lemon juice, maple syrup and poppy seeds in a small bowl until combined.
- Place all prepared fruit in a medium bowl.
- Pour the dressing over the fruit.
- Toss gently until the fruit is evenly coated. Serve immediately.
Recipe FAQs
Winter favorites include bananas, grapefruit, oranges, kumquats, kiwi, apples, pears, pomegranate and persimmon. Choose a mix of textures and colors for the most appealing salad.
Use citrus juice in the dressing, brush cut fruit with lemon or orange juice, or coat fruit lightly with a simple syrup to slow browning and preserve freshness.
Fruit salad is best eaten immediately for peak flavor and texture, but stored in an airtight container it will generally keep 2–3 days in the refrigerator. Add more delicate fruits like banana right before serving.
Serving suggestions
This fruit salad pairs well with both sweet and savory dishes. A few ideas:
- Serve alongside bacon and egg breakfast cups or with waffles for a bright brunch plate.
- Spoon over Greek yogurt and top with crunchy granola for a satisfying snack or breakfast.
- Offer it as a fresh side at holiday meals alongside ham or roasted turkey, or as a refreshing contrast to richer mains such as pulled pork or grilled burgers.
Recipe notes
- Pro tip: Make the dressing ahead and store it in the refrigerator. Toss fruit with dressing just before serving for best color and texture.
- Prep firmer fruits like orange, pomegranate and kiwi ahead of time. Wait to cut apple, pear and banana until serving to prevent discoloration.
More winter salads you’ll love:
- Broccoli kale salad
- Butternut squash kale salad
- Citrus, fennel and avocado salad
- Holiday salad
- Massaged kale salad
- Cranberry pear salad
- Persimmon and spinach salad
- Winter radicchio salad
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Winter Fruit Salad
Servings: 6 • Prep Time: 15 mins • Total Time: 15 mins
Ingredients
- 3 kiwi, peeled and chopped
- 3 clementines, peeled and separated
- 1 medium apple, chopped
- 1 medium pear, chopped
- 1 large banana, peeled and sliced
- 1/2 cup pomegranate arils
For the dressing
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon maple syrup (or honey)
- 1/2 teaspoon poppy seeds (optional)
Instructions
- In a small bowl, whisk together the orange juice, lemon juice, maple syrup and poppy seeds until combined.
- Place the prepared fruit in a medium bowl. Pour the dressing over the fruit and toss gently to coat.
- Serve immediately for the best texture and color.
Notes
- Make the dressing ahead and refrigerate if desired. Toss fruit just before serving for best results.
- Prep sturdy fruits in advance; delay cutting apple, pear and banana until serving to avoid browning.
Nutrition (per serving, estimated)
Calories: 123 kcal • Carbohydrates: 31 g • Protein: 2 g • Fat: 1 g • Fiber: 5 g • Sugar: 21 g • Vitamin C: 71 mg
This recipe was originally published in February 2016; photos and text have been updated and the recipe refined to provide clearer ingredient notes and instructions.