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–+ servings
bow of Christmas Fruit Salad

Holiday Fruit Salad

Servings: 8
Prep Time: 15 minutes
Total Time: 15 minutes
Author: Sandy Coughlin
Course: Salad
Cuisine: American
Whip up a stunning Holiday Fruit Salad in under 15 minutes, featuring crisp apples, juicy citrus, grapes, blackberries, and a honey-poppy seed dressing. This vibrant fruit salad is the perfect refreshing addition to any holiday mealtime. 

Ingredients

For the Salad

  • 4 cups clementine oranges, peeled and segmented
  • 4 pears, diced
  • 2 Fuji or Honeycrisp apples, cut in small pieces
  • 2 Granny Smith apples, cut in small pieces
  • 2 cups grapes, halved
  • 2 cups blueberries
  • 1 cup chopped dates, chopped very small

For the Dressing

  • ½ cup honey
  • 1 large grapefruit, juiced
  • 2 large oranges, juiced
  • 2 tsp poppy seeds
  • 1-2 tsp orange zest
  • Chopped fresh mint, about ⅓ cup

Equipment

  • Large Serving Bowl

Instructions

Make the citrus dressing:

  • Zest and juice the oranges to get 1-2 teaspoons of zest and 4 tablespoons of juice.
  • Zest and juice the grapefruit to get 1 teaspoon of zest and 4 tablespoons of juice.
  • Add the honey, zest, juice, and poppy seeds to a jar and shake until well mixed.
  • Add the finely chopped mint and shake again.
  • Make sure to give the dressing a good shake right before pouring over the fruit to toss.

Make the Fruit Salad:

  • In a large low-line bowl or platter, add the freshly prepared fruit.
  • Shake the dressing and pour just enough over the fruit to coat it.
  • Gently toss and add more dressing, if needed.
  • Serve this holiday salad right away or within 1–3 hours of assembling.

Notes

Sandy’s tips and substitutions:

  • Storage: This salad should be served immediately for the best texture as leftovers can brown and turn soggy quickly. If you do have to make this salad ahead of time, cover the bowl and store it in the fridge for a maximum of 1-3 hours.  
  • Reduce browning of fruit: Assemble the pears and apples last or toss them with a little extra citrus juice to prevent browning.
  • Shake the dressing: Shake the dressing well just before pouring it over the fruit for tossing. This will ensure maximum flavor distribution. 
  • Drain well: If using thawed frozen berries, pat them dry thoroughly to avoid diluting the salad.
  • Vegan-friendly: Use maple syrup instead of honey for the dressing.  
  • Berry alternatives: Use raspberries, blackberries, or halved strawberries instead of blueberries.
  • Citrus swap: Replace clementines with mandarin oranges without drastically altering the flavor profile of the salad and dressing. 
  • Creamy dressing: Fold in ½ cup of vanilla yogurt or coconut cream after tossing with the dressing for a creamier texture.
  • Other mix-ins: Fruit salads are incredibly versatile, allowing you to mix and swap an array of delicious add-ins. Feel free to get creative and experiment with chopped nuts for added crunch or pomegranate arils for festive color. 

Nutrition Facts

Calories: 360kcal, Carbohydrates: 94g, Protein: 4g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.2g, Sodium: 6mg, Potassium: 787mg, Fiber: 12g, Sugar: 75g, Vitamin A: 700IU, Vitamin C: 108mg, Calcium: 102mg, Iron: 1mg