Description
A vibrant and healthy Thanksgiving fruit salad featuring a mix of fresh fruits, nuts, and a hint of pumpkin pie spice, perfect for a festive and nutritious side dish or dessert.
Ingredients
Scale
Fruit Mixture
- ½ cup freshly squeezed or storebought orange juice (optional)
- 1 pomegranate (arils separated)
- ¼ teaspoon pumpkin pie spice
- 2 ripe pears, cored and diced
- 2 crispy apples, cored and diced
- 2 cups halved grapes
- 2 kiwis, peeled and thinly sliced
- 4 figs, sliced (optional)
- 1 15 ounce can mandarin oranges, drained
- ½ cup dried cranberries or raisins
Nuts and Seeds
- ½ cup crushed walnuts, pecans, or almonds (optional)
- ⅓ cup pumpkin seeds
Instructions
- Prepare Dressing: In a small bowl, combine the orange juice (if using), pomegranate arils, and pumpkin pie spice. Mix well to blend the flavors and set aside.
- Mix Core Fruits: Add the diced pears, apples, and halved grapes to the bowl with the orange juice mixture. Toss thoroughly to coat the fruits evenly with the dressing.
- Add Remaining Ingredients: Gently fold in the sliced kiwis, mandarin oranges, dried cranberries or raisins, nuts (if using), and pumpkin seeds. Toss gently to combine all ingredients without bruising the fruit.
- Chill and Serve: Serve the fruit salad immediately for a fresh taste, or refrigerate for 30 minutes to allow the flavors to meld and marinate into the fruits before serving.
Notes
- Use ripe fruit that is flavorful yet firm to maintain shape and texture in the salad.
- To reduce preparation time, opt for pre-prepared fruit like packaged pomegranate arils and pre-chopped apples or pears.
- For softer dried cranberries or raisins, soak them in warm apple, pineapple, or orange juice for 20-30 minutes prior to adding to the salad.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 15 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
