Winter Fruit Salad with Vanilla Scented Honey Lemon Drizzle: Meatless Monday

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     When I asked my mother what she wanted me to bring for Christmas dinner her answer was salad.  Since I almost always bring dessert I was startled by this answer and a little confused.  When asked to clarify if she wanted greens, fruit, or pasta salad I was told to bring whatever I wanted.

     After thinking about it I knew I wanted to go healthy.  I decided to bring both a green salad and a fruit salad.  The only trouble with a fruit salad is that most fruits are out of season around here.  I found a few recipes for a winter fruit salad and the combination sounded surprisingly good.  Filled with red pomegranate seeds, pink grapefruit, deep ruby blood oranges, oranges, bright yellow pineapple, green kiwi, and beautiful starfruit it really turned into a beautiful fruit salad.

     Since the citrus fruits tend to be on the sour side I wanted to sweetened the fruit up without drenching it in sugar.  I went with a honey lemon drizzle and then added in just a hint of vanilla to warm it up for the winter.  The results were lovely.  The fruit was so pretty and the different textures and flavors of the fruits was stunning.  I was surprised by just how different, and tasty, this fruit salad was from ones I have made in the past.  I can’t wait to make it again this winter!

Winter Fruit Salad with Vanilla Scented Honey Lemon Drizzle (a Hezzi-D original recipe)
2 oranges
2 blood oranges
1 large grapefruit
1 pineapple
2 starfruit
3 kiwi fruits
2 pears
1 pomegranate
1 T. lemon juice
1/4 c. honey
1/4 t. vanilla

1.  Peel the oranges and grapefruit and remove the white pith.  Place the whole blood orange segments in a large bowl.  Cut the regular orange segments in half and put them in the bowl.  Cut the grapefruit sections into three pieces and put them in the bowl.

2.  Next cut the pineapple into bite sized chunks.  Slice the starfruit so that it makes a star.  Peel the kiwi and slice.  Put all three fruits into the bowl.

3.  Peel and slice the pears.  Put them in a bowl with 2 tablespoons of lemon juice and 1 cup of water.  Let them sit for 5 minutes in the solution so that they do not brown.  Drain the pears and add them to the bowl.

4.  Cut the pomegranate in half and remove as many seeds as you would like and add them to the bowl for color.  Gently toss the fruits together to combine.

5.  In a small bowl whisk together the lemon juice, honey, and vanilla.  Drizzle over top of the fruit and toss to coat.  Refrigerate for several hours and enjoy.

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