rainbow fruit salad
We’re completely in love with this fruit salad. Born from a need for a holiday side that was both toddler friendly and exciting enough for the adults, this one delivered and is definitely a keeper. Simple, but impressive and so delicious, and the kids loved it. The key is a variety of colorful fruits - this one in particular leverages a lot of our favorite winter fruits, but can be made year round - simply swap in what you’ve got!
Rainbow fruit salad
yields 8-12 servings
Ingredients
1 asian pear
1 gala or fuji apple
1 large persimmon
2-3 mandarin oranges (or 1 large Navel, Satsuma or Cara Cara)
2-3 kiwi
1/4 cup pomegranate seeds
1/3 cup blueberries
1/3 cup rasberries
1/3 cup blackberries
3 tablespoons chopped fresh mint
1 tablespoon freshly squeeze lemon or orange juice
Directions
Peel the orange and kiwi, and then chop the apple, pear, persimmon along with the peeled kiwi and oranges into 1/4 to 1/2 inch pieces. Place in a large serving bowl and toss with the lemon or orange juice. (note: you can prepare fruit salad up until this point and place in the fridge for up to 4 hours prior to serving).
Just before serving, add the berries, pomegranate seeds and mint. Toss and serve immediately.
Note: this fruit salad is best when served immediately, but will keep in the fridge for 2-3 days and is still delicious!