Winter Fruit Salad
Winter Fruit Salad
Equipment
- Knife
- Cutting board
- Mixing bowl
- Large spoon
Ingredients
- 1 pear sliced thin
- 1 apple, such as Fuji or Honeycrisp cored and sliced thin
- 2 oranges
- 1 grapefruit
- Pomegranate seeds (arils) optional
Instructions
- Wash all fresh produce.
- Core and slice thinly apples and pears, leaving skins on. Place in the serving bowl.
- For the oranges and grapefruit, slice off the top and bottom, then place the flat surface of the fruit on the cutting board. Remove the skin and white pith underneath, using a sharp knife, moving from top to bottom, rotating the fruit as you go. Once all skin and pith have been removed, cut into sections over the serving bowl, using the membrane as a guide.
- Toss fruit gently. Top with pomegranate seeds if desired and serve.
Notes
- Keep for up to 5 days in an airtight container in the fridge. The acid from the citrus juice keeps the apples and pears from browning.
- Canned fruit such as mandarin oranges and sliced or halved pears can be substituted for fresh. Look for labels with no added sugar, or canned in fruit juice.
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