Winter Fruit Salad Recipe

Aromatic vanilla-ginger syrup and tart kumquats elevate this winter fruit salad to a vibrant favorite you’ll always want at the heart of your festive brunch table. It’s delicious with creamy Greek yogurt, toasted panettone, a scoop of vanilla bean ice cream, a glass of sparkling cider; in fact most things.

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Winter Fruit Salad Recipe Ingredients

• 1/2 cup sugar
• 1 1-inch piece ginger, peeled and thinly sliced
• 1 vanilla bean, split lengthwise and seeds scraped out
• 1 lemon
• 5 large navel or blood oranges
• 2 mangoes, peeled and diced
• 2 firm bananas, peeled and diced
• 5 kiwis, peeled and diced
• 12 kumquats, very thinly sliced crosswise (seeds removed)
• 1 cup pomegranate seeds (from 1 large pomegranate)

How To Make Winter Fruit Salad Recipe

1. Infuse the syrup: In a small saucepan, combine the sugar, 2 cups of water, the thinly sliced ginger, and both the vanilla seeds and the pod. Use a vegetable peeler to remove wide strips of zest from the lemon and one of the oranges, adding these to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes. Remove from the heat and refrigerate until the syrup is completely cold.
2. Segment the oranges: While the syrup chills, prepare the remaining oranges. Use a sharp paring knife to remove the peel and white pith, following the natural curve of the fruit. Hold each orange over a large bowl and carefully cut along both sides of each membrane to release the segments, letting them fall into the bowl. Squeeze the remaining empty membranes over the bowl to release every drop of juice.
3. Prep the tropical and winter fruits: Add the diced mangoes, bananas, kiwis, and the very thinly sliced kumquats to the bowl with the oranges. To prepare the pomegranate, cut the fruit into quarters and break it apart in a bowl of water; the seeds will sink while the white pith floats to the top. Drain the seeds and add one cup of them to the fruit mixture.
4. Marinate and chill: Once the syrup is cold, pour it over the prepared fruit and toss everything gently to combine. Cover the bowl and chill in the refrigerator overnight. This long rest allows the ginger and vanilla notes to penetrate the fruit and creates a beautifully blended juice.
5. Serve the salad: Just before serving, use a spoon to find and remove the citrus zest strips, the ginger slices, and the vanilla pod. Spoon the vibrant fruit and the fragrant syrup into individual bowls and serve chilled.

Recipe Tips

• Pomegranate Perfection: The water-bowl trick is the cleanest way to de-seed a pomegranate. It prevents the bright red juice from splashing on your counters or clothes, as any stray juice is contained in the water.
• Firm Fruit Choice: When selecting bananas for this salad, choose ones that are “just ripe” and still firm. Because the fruit sits in syrup overnight, a very ripe banana will become too mushy.
• Vanilla Bean Value: Don’t throw away the used vanilla pod! Even after simmering in syrup, you can rinse it, dry it, and place it in a jar of sugar to create homemade vanilla sugar.
• Thin Kumquat Slices: Because kumquat skins are edible but the seeds are bitter, slicing them very thinly allows you to easily pop out the seeds with the tip of a knife while keeping the beautiful ring shape of the fruit.

What To Serve With Winter Fruit Salad Recipe?

This Winter Fruit Salad Recipe is a bright, refreshing dish that needs a creamy or bready pairing! A bowl of Honey-Swirled Greek Yogurt is the quintessential choice for a healthy, protein-packed breakfast. For a more indulgent holiday treat, a slice of Toasted Panettone or Brioche with salted butter adds a lovely rich crunch that pairs perfectly with the citrus! A side of Lightly Whipped Cream or a glass of Chilled Prosecco pairs wonderfully with the vanilla and ginger notes.

How To Store Winter Fruit Salad Recipe

• Refrigerate: Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors are best after the initial overnight chill.
• Avoid Freezing: This salad does not freeze well, as the cell walls of the citrus and bananas will break down, resulting in a mushy texture once thawed.

Winter Fruit Salad Recipe Nutrition Facts

• Calories: 195 kcal (per serving)
• Total Fat: 1 gram
• Saturated Fat: 0 grams
• Cholesterol: 0 milligrams
• Sodium: 5 milligrams
• Total Carbohydrates: 48 grams
• Sugar: 38 grams
• Protein: 2 grams
• Fiber: 6 grams

Nutrition information is estimated and may vary based on fruit ripeness and size.

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