Thanksgiving Fruit Salad with Citrus Honey Dressing
This bright fruit salad mixes red and green grapes, tropical pineapple, kiwi and jewel-like pomegranate seeds with a simple citrus dressing. It adds a fresh, light side to a heavy holiday table and can be prepped mostly in advance.
Preparation Steps
Wash and dry all the fruit. Halve the grapes, dice the pineapple, slice the strawberries and peel and slice the kiwis.
Combine the grapes, pineapple, strawberries, mandarin segments, kiwis and pomegranate arils in a large bowl.
In a small bowl, whisk the orange juice, lemon juice, honey (if using) and vanilla until blended.
Pour the dressing over the fruit and toss very gently with a large spoon so the softer fruit does not bruise.
Transfer to a serving bowl, tear or scatter the mint leaves over the top and serve.
Tips & Variations
- Cut the fruit up to a day ahead and store it covered in the fridge, but add the dressing and kiwi shortly before serving.
- Apples, pears or persimmons fit the fall theme well; toss them in the dressing right away to prevent browning.
- Leftovers keep covered in the fridge for up to 2 days.
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