Winter fruits are survivors, making it through the coldest days of the year. We had to show them some appreciation. Enter this simple, vibrant winter fruit salad!
It almost feels too simple to be a recipe (1 bowl, 5 ingredients, 15 minutes!), but we are Minimalist Baker after all. Let’s make it!
How to Make This Easy Winter Fruit Salad
This winter fruit salad is indeed EASY! The most complicated part is segmenting an orange. And we promise it only sounds intimidating. After you do it once, you’ll be ready to show off your segmenting skills to friends!
Or…you can just use a seedless orange! The main purpose of segmenting the orange is to remove the seeds. It does also remove the pith and membranes, ensuring the best texture and maximum sweetness.
HOW to segment an orange, you ask? The first step is to cut off the peel. It’s easiest to do this after cutting off the top and bottom of the orange so it sits flat (see photo below). Then you can cut off the sides with ease.
Next, you’ll hold the orange in one hand and gently cut inside each membrane (see photo below) to create slices. You’ve now segmented an orange. GO YOU!
Next, it’s on to peeling and slicing kiwi and chopping up an apple! Removing the kiwi peel ensures the best flavor and no fuzzy texture.
We then like to cut all the fruit into even bite-sized pieces because somehow it makes the salad taste better. The logic is unexplainable. But trust!
All that’s left: a drizzle of honey, a squeeze of lime or lemon, and toss it all together!
Pomegranate and mint are optional additions for freshness and a pop of color!
We’re excited for you to try this fruit salad! It’s:
Fresh
Crunchy
Vibrant
Beautiful
Lightly sweetened
Very easy to make
& Perfect for winter!
This salad is the best of both worlds: gorgeous enough for the holiday table (include the pomegranate + mint!) and simple enough to throw together when cleaning out an end-of-week fridge!
More Winter Salads
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 4 (~1 cup servings)
Prevent your screen from going dark
- 2 medium oranges, segmented/supremed and cut into 1/2-1-inch pieces (see instructions)
- 1 small honeycrisp apple, cut into 1/2-1-inch pieces (or another sweet, crunchy variety like Fuji)
- 2 firm, just-ripe kiwis, peeled and cut into 1/2-inch pieces
- 1 Tbsp lime juice (or lemon, but we find lime adds more flavor)
- 1 Tbsp honey (or maple syrup if vegan)
GARNISH optional
- 1/3 cup pomegranate arils (learn the best way to cut a pomegranate here)
- 1-2 Tbsp freshly chopped mint leaves
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ORANGE: To segment an orange, place it on a cutting board and use a sharp knife to cut off the top and bottom, removing the peel and pith so the fruit is exposed. Then set one of the flat sides on the cutting board and cut off the remaining peel and pith, rotating the orange as you go. Cradle the peeled orange in your non-dominant hand and carefully cut in a rocking motion just inside the membranes, creating slices. The seeds and membranes will no longer be attached to the slices. Once you have segmented slices, cut the slices into ~1/2-1-inch pieces for the salad.
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Alternatively, if using a seedless orange, instead of cutting into segments, you can place the peeled orange on the cutting board, cut it in half, then thinly slice and cut into bite-sized triangles.
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APPLE: We like to leave the peel on for ease and fiber! Cut the apple into ~1-inch slices, remove the core, and then cut into 1/2-1-inch pieces.
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KIWI: Slice off the ends from the kiwi, then place one of the cut ends on the cutting board and carefully slice off the peel. Cut the kiwi into 1/2-1-inch pieces.
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To a mixing bowl or serving platter, add the chopped orange segments, apple, and kiwi. Add lime juice and honey and toss gently until evenly coated and no clumps of honey remain.
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Garnish with pomegranate arils and/or chopped mint (both optional, but SO pretty!).
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Best when fresh. Leftover salad (without the mint) will keep in the refrigerator for 2-3 days as the citrus helps prevent the apple from browning. The mint turns brown within 24 hours and is best added just before serving.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 cup Calories: 88 Carbohydrates: 22.6 g Protein: 1.1 g Fat: 0.3 g Saturated Fat: 0 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 273 mg Fiber: 3.5 g Sugar: 17.5 g Vitamin A: 33 IU Vitamin C: 70 mg Calcium: 41 mg Iron: 0.2 mg