Description
A festive and refreshing Red & Green Christmas Fruit Salad featuring a vibrant mix of grapes, strawberries, kiwi, raspberries, and pomegranate seeds dressed in a zesty lime and honey dressing. Perfect for holiday dinners or brunches, this colorful salad is quick to prepare and bursting with natural sweetness.
Ingredients
Scale
Dressing
- 2 teaspoons lime zest (Zest of 1 lime)
- 2 tablespoons lime juice (Juice of 1 lime)
- 2 tablespoons honey (use agave for vegan option)
Fruit
- 2 cups green grapes (cut into halves or thirds if large)
- 1 cup fresh strawberries (sliced)
- 1 cup green kiwi (quartered lengthwise and sliced, about 3 kiwi)
- 1 cup fresh raspberries
- 1 cup pomegranate seeds
Instructions
- Make The Dressing. In a small bowl, whisk together lime zest, lime juice, and honey until well blended. This dressing can be made up to a day in advance and stored in the refrigerator to enhance flavor.
- Wash & Prep Fruit. Thoroughly wash all the fruit. Cut grapes into halves or thirds if large, slice strawberries, quarter and slice kiwis lengthwise, and prepare the raspberries and pomegranate seeds. Ensure all fruit pieces are bite-sized for easier eating and a better presentation.
- Combine Fruit. In a large bowl, gently combine the grapes, strawberries, kiwi, raspberries, and pomegranate seeds, taking care with the delicate raspberries.
- Gently Coat With Dressing. Drizzle the honey lime dressing over the fruit salad and gently stir to evenly coat all the fruit, adding the raspberries last if desired to avoid crushing them.
- Serve & Store. Transfer the salad to a serving bowl and enjoy immediately or within 2 hours for the best texture and flavor. Store any leftovers in an airtight container in the refrigerator and consume within 2 days, noting that the fruit will soften and release more juice over time.
Notes
- This salad adds festive red and green colors, making it ideal for Christmas dinner or brunch decor.
- Use agave syrup instead of honey to keep it vegan-friendly.
- Cutting fruit into small, uniform pieces enhances the salad’s appearance and ease of eating.
- Add raspberries last when mixing to avoid them breaking apart.
- Best served fresh but can be refrigerated up to 2 days; expect some softening and increased juiciness.
Nutrition
- Serving Size: 0.75 cup salad
- Calories: 90 kcal
- Sugar: 17 g
- Sodium: 2.7 mg
- Fat: 0.6 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 22.3 g
- Fiber: 3.4 g
- Protein: 1.3 g
- Cholesterol: 0 mg
