Winter Fruit Salad
The BEST winter fruit salad recipe, this easy dish is sweet and refreshing with a pop of warm flavors that make it cozier than a traditional fresh fruit salad. Quick and easy to make, it’s a staple on our holiday table and is one recipe our family requests all season long.
We love hearty winter recipes as much as the next person, serving our ground beef and potato casserole and hamburger tater tot casserole on repeat. And don’t even get us started on Christmas cookies. We enjoy a soft gingerbread cookie or a soft cut out sugar cookie every day.
However, with all the rich, indulgent foods around, we often find ourselves craving something a little lighter. That’s when this easy winter fruit salad recipe comes in to save the day! Served cold, it’s bright and refreshing, and the sauce adds a touch of warmth that makes it perfect for Christmas morning. We almost always have a bowl on hand, using it as a snack, side dish, or topping with breakfasts and desserts!
Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete ingredients and instructions!
- Pineapple – We use drained canned pineapple chunks to save time, but fresh pineapple is great, too.
- Apples – We prefer to use one red and one green apple for a pop of color, but any brand or color works.
- Mandarin Oranges – Again, we use drained canned oranges to keep this recipe quick and easy.
- Strawberries – For the best taste, look for bright berries with green tops that are free from bruises or discoloration and have a strong strawberry smell.
- Grapes – We prefer green grapes for a pop of color and texture and a slightly more tart taste. Red grapes are tasty, too!
- Pomegranate Arils – We buy ready-to-eat pomegranate seeds. You can omit them if you aren’t a fan.
- Dressing – A simple combination of orange juice, cinnamon, and vanilla extract creates a light, sweet dressing with lots of depth.
Possible Variations
- Tropical – Swap the apples for mango or papaya, use red grapes instead of green, and add ½-1 cup of shredded coconut. For extra brightness, add a little lime zest to the sauce.
- Apple-Citrus – Use 3-4 apples (a mix of sweet and tart), add 1 cup of sliced pears, and replace the pineapple with fresh orange or grapefruit segments. Add an extra pinch of cinnamon or nutmeg.
- Berry-Forward – Add fresh blueberries or raspberries and increase the strawberries to 24 ounces. Reduce the pineapple slightly so it doesn’t overpower the berries. Pomegranate juice can be used in place of orange juice.
- Honey-Lime – Whisk 2-3 tablespoons of honey or maple syrup into the sauce and replace the orange juice with fresh lime juice. Add lime zest for a fresh, citrusy kick.
- Creamy – Fold in ½-1 cup vanilla Greek yogurt just before serving for a creamier texture. Use coconut yogurt for a dairy-free option.
- Nuts – Fold in up to ½ cup of chopped candied pecans or walnuts for extra crunch.
- Swap the Dressing – Use poppy seed dressing for a sweeter taste.
Our Top Tips for Success
- Drain the canned fruit well. Having excess liquid can water the salad down and make it soggy.
- Cut the fruit into equal bite-sized pieces. This allows for easy mixing and ensures you get a little bit of everything in each bite.
- Use ripe fruit. Look for fruit that’s ripe and firm so that it holds up well in the fridge.
- Chill before serving. Letting your winter fruit salad chill in the fridge allows the flavors to blend, creating a cohesive taste and enhancing the sweetness.
- Sweeten to taste. If your fruit isn’t very sweet, whisk 2 tablespoons of honey into the sauce. Start small, and add more as needed!
Common Questions
We love to serve this salad in the morning as a side with an easy bacon Parmesan frittata or a southwest egg bake. It’s also delicious as a topping over protein powder pancakes. It’s also great as a side dish with holiday meals or an afternoon snack. We sometimes add a dollop of whipped cream and enjoy it as dessert, too!
For the best results, avoid fruits that brown quickly, soften too fast, or release a lot of liquid, such as bananas, watermelon, cantaloupe, honeydew, or overripe fruit.
More Fresh Fruit Recipes
Winter Fruit Salad Recipe
Equipment
- 1 knife
Ingredients
Fruit
- 20 ounce can pineapple chunks, drained
- 2 apples, diced (any color works, we prefer 1 red and 1 green)
- 29 ounce can mandarin oranges, drained
- 16 ounce container fresh strawberries, sliced
- 2 cups green grapes, halved
- 1 cup pomegranate arils or more from deseeding 1 pomegranate
Sauce
- 1/2 cup orange juice
- 1 teaspoon ground cinnamon
- 1 Tablespoon vanilla extract
Instructions
- Add all the sauce ingredients to a small bowl or 2-cup liquid measuring up. Whisk together until combined. Set aside.1/2 cup orange juice, 1 teaspoon ground cinnamon, 1 Tablespoon vanilla extract
- In a large bowl, add all the fruit.20 ounce can pineapple chunks, drained, 2 apples, diced, 29 ounce can mandarin oranges, drained, 16 ounce container fresh strawberries, sliced, 2 cups green grapes, halved, 1 cup pomegranate arils
- Pour the sauce over the fruit and gently mix until the fruit is coated in the sauce. Refrigerate the salad for at least 2 hours or overnight.
- Stir the fruit before serving. Store in the refrigerator for up to 4 days.
Notes
Nutrition
Did you enjoy this Easy Winter Fruit Salad Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
We love serving this salad during the holidays (it’s so pretty!) and winter birthdays. It’s easy to make and such warm flavors for a fresh fruit salad!