Dessert

Winter Fruit Salad with Pomegranate, Mango, Kiwi, and Fresh Mint Recipe

ByRita Bennet December 15, 2025December 15, 2025

Introduction

This Winter Fruit Salad is a refreshing and vibrant mix of seasonal fruits, tossed in a bright citrus dressing with a hint of honey and mint. It’s perfect as a light snack, a healthy dessert, or a colorful side dish to brighten up any meal.

A white plate is filled with a colorful fruit salad made of many small pieces. The bottom layer has orange cubes of mango and melon, green cubes of kiwi, white and red apple cubes, and pale yellow cubes of pear. On top of these are smaller sections of peeled orange slices, halves of red grapes, and bright red pomegranate seeds scattered all over. There are also a few star-shaped slices of starfruit placed evenly on top, adding a unique shape and light yellow color. Small bits of fresh green herbs and tiny seeds are sprinkled throughout, giving a fresh and textured look. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups quartered grapes
1 1/2 cups pomegranate arils

1 1/2 cups diced honeycrisp apple (tossed in 1/2 tablespoon lemon juice)
1 1/2 cups mandarin or tangerine segments, halved

1 1/2 cups diced mango
1 1/2 cups diced kiwi

1/4 cup finely chopped fresh mint
2 tablespoons orange juice
1 teaspoon orange zest

1 tablespoon lemon juice
1–2 tablespoons honey (depending on your preferred sweetness)
1 teaspoon poppy seeds

Instructions

Step 1: In a small bowl, whisk together the orange juice, orange zest, lemon juice, honey, and poppy seeds until well combined to make the dressing.
Step 2: Combine the grapes, pomegranate arils, diced honeycrisp apple (tossed in lemon juice), mandarin segments, mango, kiwi, and chopped fresh mint in a large mixing bowl.
Step 3: Pour the dressing over the fruit mixture and gently toss until everything is evenly coated.

Step 4: Serve immediately for the freshest taste, or refrigerate and enjoy within 5 days.

Tips & Variations

Use any seasonal fruits you like or have on hand to customize the salad to your taste.
For extra texture, sprinkle toasted nuts like almonds or walnuts on top before serving.

If you prefer a less sweet dressing, adjust the honey amount accordingly or omit it altogether.
Add a splash of sparkling water for a fizzy twist just before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 5 days. To keep the fruit from browning, make sure the apples are tossed in lemon juice before mixing. Give the salad a gentle stir before serving if it has been chilled. This salad is best enjoyed fresh but can be served cold or at room temperature.

How to Serve

A round white plate is filled with seven groups of chopped fruit and herbs, arranged side by side without overlapping. Starting from the top left is a section of bright red, shiny pomegranate seeds. Moving clockwise, next is a group of pale yellow and white apple cubes with red skin bits. Next to that are orange mandarin segments with a slightly shiny, smooth texture. Below them is a pile of diced green kiwi with visible black seeds. In the bottom center sits a bunch of halved, translucent red grapes. To the left of that is bright orange mango cubes with a soft texture. In the center, there is a small mound of finely cut deep green fresh herbs. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the fruit salad in advance?

Yes, you can prepare the salad up to 5 days ahead. Toss the apples in lemon juice to prevent browning and store the salad in an airtight container in the fridge. For best flavor and texture, give it a gentle stir before serving.

Can I use other fruits instead of those listed?

Absolutely! This salad is very versatile. Feel free to swap in pears, berries, or citrus fruits you enjoy. Just adjust the dressing to complement the flavors and keep the balance of sweetness and citrus bright.