Description
A vibrant and festive Red & Green Christmas Fruit Salad featuring a mix of fresh green grapes, strawberries, kiwi, raspberries, and pomegranate seeds tossed in a zesty honey lime dressing. Perfect for holiday dinners or brunch, this refreshing and colorful salad is easy to prepare and packed with natural sweetness and bright flavors.
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)
Salad
- 2 cups green grapes (cut half 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, combine lime zest, lime juice, and honey. Whisk together until well blended. The dressing can be made a day in advance and refrigerated for convenience.
- Wash & Prep Fruit: Thoroughly wash all the fruit. Cut grapes into halves or thirds depending on their size. Slice strawberries and kiwi into bite-sized pieces to make the salad easy to eat and visually appealing.
- Combine Fruit: In a large bowl, gently combine the prepared grapes, strawberries, kiwi, raspberries, and pomegranate seeds, ensuring even distribution of all types of fruit.
- Gently Coat With Dressing: Drizzle the honey lime dressing over the fruit mixture. Stir very gently to coat all fruit pieces evenly, taking extra care not to crush the delicate raspberries. You may add the raspberries last to preserve their shape.
- Serve & Store: Transfer the salad to a serving bowl and enjoy immediately or within 2 hours for best freshness. Store any leftovers in an airtight container in the refrigerator and consume within 2 days, noting that the fruit will become softer and juicier over time.
Notes
- This colorful fruit salad is ideal for adding festive cheer to holiday gatherings such as Christmas dinner or brunch.
- Use agave syrup instead of honey to make the dressing vegan-friendly.
- Gently handling the raspberries helps keep them intact and visually pleasing in the salad.
- The dressing can be prepared ahead of time to save prep work on the day of serving.
- Consume leftovers within two days for optimal texture and flavor, as the fruit will continue to soften and release juice.
Nutrition
- Serving Size: 3/4 cup salad
- Calories: 90 kcal
- Sugar: 17 g
- Sodium: 3 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
