Winter fruit salad is a great addition to holiday brunch
Last year I was invited to a holiday brunch, potluck style. In figuring out what to bring, I noticed the shiny red pomegranate in the fruit bowl that I had been meaning to use. I got the idea for making a winter fruit salad with pomegranate and other seasonal fruits I had on hand.
In addition to the pomegranate, I used apples (3 varieties), pears, tangerines, and coconut. The first time I made it I used Satsuma tangerines, and used heirloom navel oranges the next time. I also added a little lemon juice so the apples and pears would not turn brown, and a dash of maple syrup and cinnamon for mild sweetness.
How to remove seeds from a pomegranate
Have you ever wondered how to remove the seeds from a pomegranate? Here’s the way I like to do it:
Coconut flakes add texture and sweetness
For added texture and sweetness, I recommend adding some unsweetened, shredded coconut. Coconut is easy to find in stores around the holidays (I used the Trader Joe’s brand). I’m actually thinking about making some coconut milk with the rest of it because it seems super fresh and naturally sweet.
Winter fruit salad with pomegranate ended up being perfect thing after a few weeks of heavier eating over the holidays. For more gluten free dessert recipes, check out this post.Print
Winter Fruit Salad with Pomegranate and Coconut
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 12 servings 1x
- Category: Dessert
This fruit salad is fun to make around the winter holidays when pomegranates are big and juicy. Use different kinds of apples and pears if you can find them to enjoy the different colors and flavors they impart.
- 3 apples (different colors and varieties)
- juice of 1/2 lemon
- 2 tablespoons spring or filtered water
- 2 pears, medium ripe
- 2 Satsuma tangerines, clementines, or navel oranges
- seeds of one pomegranate
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup shredded, unsweetened coconut, plus more for garnishing
- Slice apples and pears into bite-sized pieces. They can be thin slices or chunks, depending on your preference. Place sliced fruit into a large glass bowl and drizzle with lemon juice and water. Toss together to coat apples and pears, then drain before fruits release their own juices. This will ensure that apples and pears do not brown.
- Peel tangerines and peel into sections. Add to fruit bowl.
- Remove seeds from pomegranate by cutting pomegranate in half and tapping the back of the pomegranate with a large wooden spoon until seeds fall into a large bowl. Remove remaining seeds gently with your hands and take out any pith that went into the bowl. Add seeds to the fruit bowl.
- Toss with maple syrup and/or cinnamon, if desired. The salad is great on its own, but has a sweeter taste with the maple syrup and/or cinnamon.
- Add shredded coconut and toss together gently.
- When serving the salad, top with some additional coconut.