Winter Fruit Salad Honey Lime (Printable)
Refreshing winter fruits combined with honey-lime dressing and fresh mint for a bright, easy dish.
# What You’ll Need:
→ Fruits
01 - 2 cups pomegranate arils
02 - 2 large oranges, peeled and segmented
03 - 2 kiwis, peeled and sliced
04 - 1 large apple, cored and diced
05 - 1 large pear, cored and diced
06 - 1 cup red grapes, halved
07 - ½ cup dried cranberries
→ Dressing
08 - 3 tablespoons honey
09 - 1 tablespoon fresh lime juice
10 - 1 teaspoon finely grated lime zest
11 - ¼ teaspoon ground cinnamon (optional)
→ Garnish
12 - 2 tablespoons chopped fresh mint leaves
# How To Make It:
01 - In a large bowl, combine the pomegranate arils, orange segments, kiwi slices, diced apple, diced pear, halved grapes, and dried cranberries.
02 - In a small bowl, whisk together honey, fresh lime juice, lime zest, and cinnamon if using, until fully blended.
03 - Pour the dressing over the fruit mixture and gently toss to coat all pieces evenly.
04 - Transfer to a serving dish and sprinkle with chopped fresh mint leaves. Serve immediately or chill up to 2 hours before serving.
# Expert Advice:
01 -
- It tastes like sunshine in the middle of winter without requiring any cooking or fuss.
- The tartness of the lime cuts through the natural sweetness in a way that makes you want another bite.
- It's the kind of dish you can assemble in your kitchen alone and feel genuinely proud of what you've created.
02 -
- The lime zest does more heavy lifting than you'd expect—don't skip it thinking the juice is enough, because it isn't.
- If you're making this more than an hour ahead, keep the mint separate and the dressing in a small container, assembling everything just before serving.
03 -
- Buy pomegranates that feel heavy for their size and have skin that's still taut—that's when the arils are juiciest and most tart.
- Keep your mint separate and add it only when you're about to serve; this small act of waiting keeps the color bright and the flavor punchy.