Description
This vibrant Thanksgiving fruit salad features a delightful mix of blackberries, kiwi, pears, apples, mandarin oranges, and pomegranate arils, all tossed in a refreshing honey orange cinnamon dressing. Bursting with seasonal flavors and a hint of warm spice, this easy and healthy side dish adds a fresh, colorful twist to your holiday spread.
Ingredients
Fruits
- 1 (15 oz) can mandarin oranges, drained well and laid out on paper towel
- 3 kiwis
- ¾ cup pomegranate arils (about half of an average sized pomegranate)
- 2 medium red crisp apples (such as Honeycrisp, Cosmic Crisp, Sugarbee)
- 2 medium green pears (such as Anjou or Bartlett)
- 6 ounces blackberries
Dressing
- 3 tablespoons orange juice
- ¼ cup honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon fine sea salt
Instructions
- Wash and Dry Fruits: Thoroughly wash all the fruits and dry them off with a clean tea towel to remove any dirt or debris.
- Prepare the Mandarin Oranges: Drain the canned mandarin oranges well and lay them out on a paper towel or mesh strainer to absorb excess moisture.
- Peel and Slice Kiwi: Cut off the ends of the kiwis and remove the skin using a vegetable peeler or paring knife. Slice each kiwi in half lengthwise, then cut into approximately 1/4 inch thick slices.
- Remove Pomegranate Seeds: Cut off the top of the pomegranate and score the skin every couple of inches without cutting too deep. Gently pull apart the sections and remove the seeds carefully.
- Core and Dice Apples and Pears: Core the apples and pears, then dice them into bite-sized pieces that are easy to eat.
- Make the Dressing: In a small bowl, whisk together the orange juice, honey, ground cinnamon, ground ginger, and fine sea salt until well combined.
- Assemble the Salad: In a large serving bowl or dish, layer almost all the diced apples and pears at the bottom. Add the sliced kiwi, blackberries, and about half of the pomegranate arils on top. Drizzle half of the dressing over these fruits. Then add the mandarin oranges, remaining apples, pears, and pomegranate arils. Finish by drizzling the rest of the dressing over the top.
- Mix or Present: Gently toss the fruit salad to combine all ingredients evenly, or leave it as is if you prefer a layered presentation.
- Chill and Serve: Cover the fruit salad with plastic wrap or a lid and refrigerate until ready to serve for a refreshing and cool side dish.
Notes
- Use ripe but firm fruits for the best texture and flavor.
- For extra zest, add a splash of lemon or lime juice to the dressing.
- The salad is best enjoyed fresh but can be stored in the fridge for up to 24 hours.
- To reduce mess, drain the mandarin oranges well to avoid excess liquid in the salad.
- You can substitute or add any seasonal fruits according to your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
