How To Make Winter Fruit Salad: Beat The Winter Blues With Vitamin C | Recipe | Well Done



How to Make a Winter Fruit Salad

Four Methods:

Fruit may seem like a summertime snack, but there are actually plenty of tasty options at the produce stand during the colder months. If you want to wake up your taste buds when the temperatures drop, consider preparing a delicious winter fruit salad. Plenty of citrus fruits, such as clementines, blood oranges, and kumquats, are in season, and pomegranate, kiwi, and some year-round fruits are the perfect complement. Try making an easy winter fruit salad with some fresh mint to liven things up, a desert fruit salad that features a delicious spicy syrup, a robust fruit salad with simple lemon poppy dressing, or a classic option that showcases dried cranberries, pomegranate seeds, and a tasty maple lime dressing.

Ingredients

Easy Winter Salad

  • 5 kiwis, peeled and sliced into rounds
  • 3 clementines or mandarin oranges, peeled and separated into segments
  • 2 bananas, peeled and cut into rounds
  • 2 pears, cored and diced
  • 2 yellow apples, cored and diced
  • 2 tablespoons (3 g) fresh mint, finely chopped
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 tablespoon (21 g) honey

Winter Salad in Syrup

  • ½ cup (100 g) sugar
  • 2 cups (473 ml) water
  • 1 1-inch (2.5-cm) piece ginger, peeled and thinly sliced
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 1 lemon
  • 5 large navel or blood oranges
  • 2 mangoes, peeled and diced
  • 2 firm bananas, peeled and diced
  • 5 kiwis, peeled and diced
  • 12 kumquats, sliced very thinly crosswise and seeds removed
  • 1 cup (174 g) pomegranate seeds

Winter Salad with Lemon Poppy Seed Dressing

  • 3 tablespoons (45 ml) fresh lemon juice
  • 3 tablespoons (38 g) granulated sugar
  • ¼ cup (59 ml) olive oil
  • ¼ cup (59 ml) vegetable oil
  • 3 tablespoons (63 g) honey
  • 2 teaspoon (36 g) poppy seeds
  • 8 mandarin oranges, peeled and segmented
  • 4 apples, cored and diced
  • 4 ripe kiwis, peeled and diced
  • 4 bananas, peeled and diced
  • 1 ½ cups (261 g) pomegranate seeds

Winter Salad with Maple Lime Dressing

  • 2 red apples, cored and diced
  • 2 pears, cored and diced
  • 4 clementine oranges, peeled and separated into sections
  • 3 kiwi fruit, peeled, sliced into thin rounds, and quartered
  • ½ cup (60 g) dried cranberries
  • 1 cup (174 g) pomegranate seeds
  • 2 tablespoons (40 g) maple syrup
  • 1 tablespoon (15 ml) fresh lime juice

Steps

Whipping Up an Easy Winter Fruit Salad

  1. Mix the kiwi, oranges, bananas, pears, apples, and mint.Add 5 kiwis that have been peeled and sliced into rounds, 3 clementines that have been peeled and separated into segments, 2 peeled bananas that have been cut into rounds, 2 cored and diced pears, 2 cored and diced yellow apples, and 2 tablespoons (3 g) of finely chopped fresh mint to a large bowl. Use a wooden spoon or salad tongs to ensure that the fruit is well mixed.
    • You can substitute mandarin oranges for the clementines.
    • Golden delicious and ginger gold are good yellow apple options.
  2. Combine the honey and lime juice.Add 1 tablespoon (15 ml) of fresh lime juice and 1 tablespoon (21 g) of honey to a separate small bowl. Use a whisk to blend the two together until they’re fully combined.
    • You can substitute lemon juice for the lime if you prefer.
  3. Pour the honey mixture over the fruit and toss.Once the lime juice and honey are combined, add the mixture to the bowl of fruit. Use your wooden spoon or salad tongs to toss the salad well so all of the fruit is covered with the dressing.
  4. Cover the salad and refrigerate for a couple of hours.After you’ve tossed the salad, cover the bowl with a piece of plastic wrap. Place it in the refrigerator, and allow it to chill for approximately 2 hours so the flavors can meld before you serve it.
    • If you prefer, you can serve the salad right after you finish tossing it at room temperature. It will become more flavorful if you chill it, but you’ll still have a delicious salad.

Preparing a Winter Fruit Salad in Syrup

  1. Mix the sugar, water, ginger, and vanilla seeds and pod.Add ½ cup (100 g) of sugar, 2 cups (473 ml) of water, 1 1-inch (2.5-cm) piece of ginger that’s been peeled and thinly sliced, and 1 vanilla bean that’s been split lengthwise into a medium saucepan. Be sure to scrape the beans from the vanilla pod into the pan as well.
    • Ginger adds a spicy flavor that is perfect for a winter salad, but you can omit it if you aren’t a fan.
  2. Add the zest from the lemon and an orange.Use a vegetable peeler to cut wide pieces of zest from a lemon and 1 of the navel or blood oranges that you’ll use in the salad. Mix the zest into the sugar and water mixture, and place the pan on the stove.
    • You can substitute lime zest for the lemon if you prefer.
  3. Bring the mixture to a boil and simmer.Turn the pan’s heat to medium high. Allow the mixture to come to a boil, which should take approximately 5 minutes. After it comes to a boil, lower the heat to medium or medium low and let it simmer for 5 more minutes.
    • Be sure to keep an eye on the pan as it’s heating so it doesn’t boil over.
  4. Refrigerate the syrup.After the syrup has simmered for several minutes, pour it into a bowl. Cover it with plastic wrap, and allow it to chill in the refrigerator until it is cold, which should take approximately 30 minutes.
    • It’s best not to chill the syrup for more than 1 hour because it can thicken up too much.
  5. Separate the oranges and release the juice.While the syrup is chilling, peel the remaining 4 large navel or blood oranges with a paring knife. Next, hold each of the 5 oranges over a large bowl and use a knife to cut the membrane to separate them into segments. Squeeze each of the empty membranes over the bowl to remove the juice before discarding.
  6. Mix in the mangoes, bananas, kiwis, kumquats, and pomegranate seeds.Add 2 peeled and diced mangoes, 2 peeled and diced bananas, 5 peeled and diced kiwis, 12 kumquats that have been sliced very thinly crosswise and had the seeds removed, and 1 cup (174 g) of pomegranate seeds to the bowl with the oranges. Use a wooden spoon or salad tongs to mix all of the fruit together.
    • You can remove the seeds from a pomegranate yourself, or purchase seeds that have already been removed from the fruit.
  7. Pour the syrup over the salad and refrigerate.After the fruit is mixed, add the chilled syrup to the bowl so it’s well coated. Cover the bowl with a piece of plastic wrap, and allow it to chill in the refrigerator overnight.
  8. Remove the citrus zest, ginger, and vanilla pod and serve.Once the fruit salad has been properly chilled, remove the pieces of citrus zest, ginger, and the vanilla bean. Use a spoon to divide the salad into bowls, and serve.
    • Make sure to transfer some of the syrup along with the fruit into the bowls.

Mixing Up a Winter Fruit Salad with Lemon Poppy Seed Dressing

  1. Combine the lemon juice and sugar.Add 3 tablespoons (45 ml) of fresh lemon juice and 3 tablespoons (38 g) of granulated sugar to a small mixing bowl. Use a whisk to blend the two together until the sugar dissolves.
    • You can substitute lime juice for the lemon if you prefer.
  2. Stir in the oils, honey, and poppy seeds.Once the sugar has dissolved, add ¼ cup (59 ml) of olive oil, ¼ cup (59 ml) of vegetable oil, 3 tablespoons (63 g) of honey, and 2 teaspoon (36 g) of poppy seeds to the bowl. Whisk the mixture until all of the ingredients are well blended. Set the bowl aside for the moment.
    • You can substitute canola oil for the vegetable oil if you prefer.
  3. Mix all of the fruit and pomegranate seeds in a bowl.Add 8 peeled and segmented mandarin oranges, 4 cored and diced apples, 4 peeled and diced kiwis, 4 peeled and diced bananas, and 1 ½ cups (261 g) of pomegranate seeds to a large bowl. Use a wooden spoon or salad tongs to combine the fruit so it’s all well mixed.
    • You can use any type of apples that you like and are available at your local grocery store or farmer's market. However, 2 gala and 2 golden delicious is an ideal combination.
  4. Pour the dressing over the fruit and toss well.Once the salad is mixed, add the dressing to the bowl. Toss the salad thoroughly to ensure that all of the fruit is coated.
  5. Serve the salad immediately.After you’ve tossed the salad with the dressing, spoon it into individual bowls. For the best taste, serve the salad right away.
    • Store any leftover salad in the refrigerator. It should keep for 1 to 2 days.

Creating a Winter Fruit Salad with Maple Lime Dressing

  1. Mix all of the fruit and pomegranate seeds.Add 2 cored and diced red apples, 2 cored and diced pears, 4 clementines that have been peeled and separated into sections, 3 kiwis that have been peeled, sliced into thin rounds, and quartered, ½ cup (60 g) of dried cranberries, and 1 cup (174 g) of pomegranate seeds to a large bowl. Toss the ingredients well with a wooden spoon or salad tongs to mix the salad.
    • Red delicious, Cortland, and Macintosh are good red apple options.
  2. Combine the maple syrup and lime juice.Add 2 tablespoons (40 g) of maple syrup and 1 tablespoon (15 ml) of fresh lime juice to a small bowl. Use a whisk to blend the two together.
    • You can substitute lemon juice for the lime if you prefer.
  3. Pour the dressing over the fruit and toss gently.Once you’ve mixed the dressing, add it to the bowl with the fruit. Use the wooden spoon or salad tongs to carefully toss the salad so all of the fruit is well coated with the dressing.
  4. Serve the salad immediately.After you’ve tossed the salad with the dressing, spoon it into individual bowls. Serve the salad at room temperature right away for the best flavor.
    • Store any leftover salad in the refrigerator but eat within 1 to 2 days.
  5. Finished.

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  • These recipes are a good starting point for winter salad ideas. However, you can customize them to include whatever fruits are available at your local market during the winter.





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Date: 15.12.2018, 21:58 / Views: 84131