This simple and pretty winter fruit salad is a refreshing finish to cool-weather meals.
Made with pears, apples, oranges, pineapple, and dried cranberries, this fruit medley is dressed up with crystallized ginger and nondairy yogurt. It’s nice for everyday meals served on its own, or for special occasions, accompanied with cookies or bars — vegan, preferably.
It can be a challenge to eat enough fruit during the winter months. Even if they can’t compete with vegetables for sheer variety, fruits should have a prominent place in the seasonal fare.
Fruits often get short shrift, especially the cool weather standards like apples, pears and bananas. To make them more enticing, they need to be gently embellished, or at least cut up in some way, otherwise they’ll linger on the table like a still life.
Presenting fresh fruit in medleys like this is one way to make it more appealing. Other ideas for revving up winter fruit include:
- Simple parfaits layering sliced or diced fruit with vegan yogurt and granola
- Fresh fruit to added to savory salads — orange sections as well as diced apple and pear are great in green salads
- A platter of apples, pears, and/or bananas drizzled with melted chocolate
Let’s loop back to this lovely winter fruit salad. Recipe is adapted from Vegan Holiday Kitchen by Nava Atlas; photos by Susan Voisin.
- 2 pears, any variety (or two different types, including Asian pears) cored, seeded and diced
- 2 Granny Smith apples, cored, seeded, and diced
- 2 small clementine, peeled and sectioned
- 20-ounce can unsweetened pineapple rings, drained
- 1/2 cup dried cranberries
- 1/4 cup sliced crystallized ginger, or more or less to taste
- Two 6-ounce containers nondairy yogurt (see Note)
- Ground cinnamon or freshly grated nutmeg
- Combine all the ingredients except the yogurt and cinnamon in a serving bowl and mix together.
- Serve in small dessert cups, preferably glass. Top serving with a dollop of yogurt and a sprinkling of cinnamon or nutmeg.
Unless you make your own yogurt, use coconut yogurt or one of the newer nondairy milk yogurts such as cashew or almond.
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