even I love this winter fruit salad!
why even i love this winter fruit salad!
I am normally not a fan of fruit salad (or, as longtime readers will attest, any salad for that matter). I find it annoying to make, and typically unsatisfying to eat. When put out after a meal – typically with much more appealing, albeit less healthy options – I always feel obliged to put some on my plate. And I eat it, grudgingly. What can I say? I REALLY don’t like fruit.
That said, the RIGHT fruit salad can be the perfect counterpart to any menu. And I am here to tell you that this fruit salad is just that. Smitten Kitchen has done it again, and I ALWAYS make this salad to serve with a winter breakfast or brunch. The flavors are clean and not-too-sweet, it’s lovely to look at and really delicious. And best of all it can be done in advance – the night before, even.
what ingredients do you need?
sugar
star anise
vanilla bean
dried apricots
dried figs
lemon
Bosc pears
Granny Smith apple
pomegranate arils
how do you make winter fruit salad?
Though not complicated or time consuming, much thought has been put into all of the components of this delicious salad. Dried apricots and figs get plumped up in a simple syrup flavored with star anise, fresh vanilla bean and lemon peel. Texturally, this is the perfect complement to the crisp slices of apples and pears, and it’s all topped off with pretty, jewel-toned pomegranate arils. This can all be done the night before, which makes me love this dish even more.
And while I typically adhere to the original recipe, almost every aspect of this dish is flexible. You can eliminate the star anise, use vanilla extract if you don’t have a fresh bean, and adjust the amounts of all of the fruit. We love this dish around here and I know you will too – tag me on Instagram @sherisilver if you make it!
Winter Fruit Salad
Ingredients
- 3/4 cup granulated sugar
- 3 star anise
- 1 vanilla bean, split in half lengthwise
- 1 large lemon
- 8 dried apricots, halved
- 4 dried figs, quartered
- 3 Bosc pears
- 1 Granny Smith apple
- pomegranate arils, for garnish
Instructions
- Fill a medium saucepan with 4 cups of water. Add the sugar, star anise and vanilla bean. Use a vegetable peeler to peel 4 strips from the lemon and add those too (don't discard the lemon). Bring to a boil and cook until all the sugar is dissolved. Let it cool for 5 minutes and stir in the apricots and figs. Let cool completely.
- Meanwhile core the pears and apple, cut them in half, slice thinly lengthwise and place in a large bowl. Juice the lemon and add to the fruit, tossing to coat.
- Once the syrup with dried fruit has cooled, pour it over the apples and pears. Cover the bowl with plastic wrap and chill overnight.
- Use a slotted spoon to ladle the fruit into a serving bowl, sprinkle with the pomegranate arils and serve. Remove the vanilla beans (you can rinse and save what is left of them for another use) and lemon peels if you wish, or leave them in for decoration.
Notes
Nutrition
Here are FIVE more salads I actually like!
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2 Comments
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Yes, there are fruit salads and then there are fruit salads. I grew up with the nasty ones that had banana, granny smith apples and oranges in them – dead boring. Yours however, is very refreshing and interesting looking.
Agreed – I think you will love this – so easy to make and always impresses!