Name: Refreshing Winter Fruit Salad Ideas to Brighten Your Chilly Days
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 2 large navel oranges, peeled and sliced; 1 grapefruit, peeled and segmented; 2 crisp apples, cored and thinly sliced (Honeycrisp or Fuji work beautifully); 1 cup pomegranate seeds; 1/2 cup walnuts, roughly chopped (toasted for extra flavor); 2 tablespoons honey (or maple syrup for a vegan option); 1 teaspoon freshly grated ginger; 1/4 cup fresh mint leaves, chopped; 1 tablespoon lemon juice; Optional: 1/4 teaspoon ground cinnamon for a warm spice note

Ingredients

Scale

2 large navel oranges, peeled and sliced
1 grapefruit, peeled and segmented
2 crisp apples, cored and thinly sliced (Honeycrisp or Fuji work beautifully)
1 cup pomegranate seeds
1/2 cup walnuts, roughly chopped (toasted for extra flavor)
2 tablespoons honey (or maple syrup for a vegan option)
1 teaspoon freshly grated ginger
1/4 cup fresh mint leaves, chopped
1 tablespoon lemon juice
Optional: 1/4 teaspoon ground cinnamon for a warm spice note

If you’re missing any of these, don’t fret—substitutions are easy. For example, if you don’t have walnuts, pecans or almonds are great alternatives. And if pomegranates are out of season or too tricky to prepare, dried cranberries or fresh red grapes can add a lovely pop of color and sweetness.

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Instructions

Start by peeling the oranges and grapefruit carefully, removing all the white pith to avoid bitterness. Segment the grapefruit by cutting along the membranes to release the juicy sections. I learned this trick from Mama Lou, who said that taking the time to prep fruit properly makes all the difference.
Core and thinly slice the apples right before assembling the salad to prevent browning. Toss them lightly in the lemon juice to keep them fresh and vibrant.
In a large bowl, combine the orange slices, grapefruit segments, apple slices, and pomegranate seeds.
Toast the walnuts in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until fragrant and lightly browned. This step always reminds me of Ouma’s kitchen experiments—she was never shy about adding a little extra crunch or flavor.
Add the toasted walnuts and chopped mint leaves to the fruit mixture.
In a small bowl, whisk together the honey, freshly grated ginger, and cinnamon (if using). Drizzle this dressing over the fruit and gently toss everything to combine.
Let the salad sit for at least 10 minutes before serving to allow the flavors to meld beautifully. This pause always feels like the perfect moment to share stories—Mama Lou liked to say that good food and good conversation need time to develop.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International