Over New Year’s I was invited to brunch. With the weather being super cold (for Austin), I thought about making a soup, a pot of beans, or something warm! But the hostess asked if I could bring fruit… my hopes were dashed! My mind went to baked apples or apple crisp, but I wasn’t feeling inspired. Then I noticed the shiny red pomegranate in the fruit bowl that I had meant to use over the holidays. The idea was born for making a winter fruit salad with pomegranate, using fruits that are in season all winter.
I ended up with a combination of apples (3 varieties), pears, citrus, and pomegranate. The first time I made it I used Satsuma tangerines (a little bigger and easier to peel than clementines), but in the photos here (I made it again a week later) I used some delicious heirloom navel oranges.
For some added texture and sweetness, I added a handful of unsweetened, shredded coconut. Not exactly “seasonal or local” but easy to find in the stores around the holidays. I used the Trader Joe’s brand which I had bought for holiday baking (which never happened) and was surprised at how fresh and delicious is was. I’m actually thinking about making some coconut milk with the rest of it because it seems super fresh and sweet (although no added sugar).
- 3 apples (different colors and varieties)
- juice of ½ 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)
- ½ teaspoon ground cinnamon (optional)
- ½ 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.
Chef Rachel Zierzow is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All opinions expressed in this blog are her own.