winter fruits survivorWe are enduring the coldest days of the year. We had to thank them. Try this simple and vibrant winter fruit salad!
I can almost feel it ~ degree The recipe is simple (1 bowl, 5 ingredients, 15 minutes!) But we minimalist Baker after all. Let’s make it!
How to make winter fruit salad easily
Making fruit salad this winter is so easy! The most complicated part is split an orange. And we promise just that sound It’s threatening. Once you do it, you’ll be ready to show off your segmentation skills to your friends!
or not… You can also use seedless oranges! main Purpose of Segmentation Orange is remove seeds. We also remove the pith and membrane to ensure the best texture and maximum sweetness.
How to Split an OrangeAre you asking? The first step is cut the peel. It’s easiest to do this by cutting off the top and bottom of the orange and laying it flat (see photo below). This will allow you to cut the sides easily.
Next time, hold an orange in one hand Gently cut inside the cornea. (See photo below) Make slices. Now you have split the orange. Go!
Next, peel and slice it. kiwi And chopping it finely apologize! Kiwis have the best flavor and no mushy texture if you remove the skin.
Then we like to chop all the fruit finely. Even bite-sized pieces Because it makes the salad taste better. Logic cannot be explained. but trust!
All that remains is drizzle honeypressure lime Or throw some lemons all together!
pomegranate and mint An optional addition for freshness and a pop of color!
I’m excited to try this fruit salad! that:
fresh
crunchy
vibrant
beautiful
Lightly sweetened
very easy to make
& Perfect for winter!
This salad is the best of both worlds. It’s fancy enough for a holiday table (with pomegranate + mint!) and simple enough to throw together when you’re cleaning out the fridge this weekend!
More Winter Salads
Let me know if you try this recipe! Don’t forget to leave a comment, rate it, and tag a photo on Instagram @minimalistbaker. Cheers, friends!
night soil 4 (~1 cup amount)
Prevent your screen from going dark
- 2 middle Oranges, split/suprim and cut into 1/2-1 inch slices. (see instructions)
- 1 small Honeycrisp apples, cut into 1/2-1 inch pieces (Or a sweet, crunchy variety like Fuji)
- 2 hard, just ripe Peel the kiwi and cut into 1/2 inch pieces.
- 1 table spoon lime juice (Or lemon, but lime adds more flavor)
- 1 table spoon honey (or maple syrup if you’re vegetarian)
garnish optional
- 1/3 cup pomegranate arils (Learn the best way to cut a pomegranate here)
- 1-2 table spoon freshly chopped mint leaves
Oranges: To slice an orange, place it on a cutting board and use a sharp knife to cut off the top and bottom, removing the skin and core, leaving the fruit exposed. Then place one of the flat sides on a cutting board and rotate the orange, cutting away any remaining peel and pith. Hold the peeled orange with your non-dominant hand and cut it into slices with a careful, rocking motion inside the membrane. The seeds and membrane are no longer attached to the piece. Once you’ve split the slices, cut them into ~1/2-1 inch pieces for the salad.
Or, if you’re using seedless oranges, instead of cutting them into slices, place the peeled oranges on a cutting board, cut them in half, then slice them into bite-sized triangles.
Apples: We love peeling them for comfort and fiber! Cut apples into 1-inch pieces, remove cores, then cut into 1/2- to 1-inch pieces.
Kiwi: Cut off the tip of the kiwi, then place one of the cuts on a cutting board and carefully cut through the skin. Cut the kiwi into 1/2-1 inch pieces.
Place the chopped orange slices, apple, and kiwi in a mixing bowl or serving platter. Add lime juice and honey and toss gently until evenly coated and no honey lumps remain.
Garnish with pomegranate arils and/or chopped mint (both optional, but so pretty!).
Best when fresh. Any leftover salad (minus the mint) can be stored in the refrigerator for 2 to 3 days, as the citrus helps prevent the apples from browning. Mint will turn brown within 24 hours, so it’s best to add it just before serving.
*Nutritional information is approximate, excluding optional ingredients.
clothing material: 1 cup calorie: 88 carbohydrate: 22.6 g protein: 1.1 g province: 0.3 g Saturated Fat: 0 g Polyunsaturated fat: 0.1 g Monounsaturated fat: 0 g Trans fat: 0 g Cholesterol: 0 mg sodium: 2 mg potassium: 273 mg fiber: 3.5 g sugar: 17.5 g Vitamin A: 33 IU Vitamin C: 70 mg calcium: 41 mg steel: 0.2 mg
