While the judges are eat--, I mean judging the cookies, I thought you'd like this light, refreshing fruit salad. I figure if I eat just this and drinks lots of water for the next four days, I might come close to evening out the number of cookie calories I've consumed over the last couple of weeks.
Though summer fruits typically get all the glory, many of winter's fruits are jewels. This simple salad combines some of the most colorful, flavorful, and antioxidant-rich wintertime fruits available. Feel free to substitute as you prefer: pears, pineapple, and bananas are always good too. The simple yet zippy citrus-honey glaze balances the sweetness of the fruit, while the mint and cinnamon add some spiciness. It's dressy enough for a special breakfast or brunch yet simple enough that Jeff and I have it regularly as a post-workout complex-carb boost.
Winter Jewel Fruit Salad with Honey-Citrus Glaze
Print recipe only here.
1 navel orange, peeled, sectioned, and chopped
1 Braeburn or Fuji apple, unpeeled and chopped
1 Fuyu persimmon, cut into wedges
1 mango, peeled and diced
2 kiwis, peeled and sliced
the seeds of 1/2 large pomegranate
1 Tbsp fresh lemon juice
1 Tbsp clover honey
1/8 tsp ground cinnamon, or more if you prefer
5-6 fresh mint leaves, chiffonade
Combine the fruit in a medium size bowl. Whisk the lemon juice and honey in a small bowl and pour over fruit. Toss gently until well combined.
Just prior to serving, dust with ground cinnamon and garnish with mint.
You might also like:
Persimmon and Pomegranate Salsa
Roasted Rainbow Carrots
Sicilian Salad of Fennel, Oranges, and Olives
Fiery Shrimp with Avocado-Pomegranate-Tangerine Salsa over Soft Polenta
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