Winter Fruit SaladWinter Fruit Salad
Winter Fruit Salad
Winter Fruit Salad
Logo
Recipe - ShopRite of Norwalk
WinterFruitSalad.jpg
Winter Fruit Salad
Prep Time25 Minutes
Servings6
0
Calories131
Ingredients
1 large pomegranate
1/4 cup honey
1/2 tsp grated fresh ginger
1 medium Cara Cara Orange
1 large Fuji, Gala or Granny Smith apple, cut in half through stem end, cored and thinly sliced
1 medium Bartlett or Bosc pear, halved lengthwise, cored and cut into 1-inch pieces
1 cup halved seedless red grapes
Directions

1. Cut pomegranate into quarters; submerge into bowl of cold water and carefully remove the pomegranate seeds. Reserve 1 cup seeds; in blender, purée remaining seeds. Strain purée through fine-mesh strainer reserving juice; discard solids.

 

2. In small bowl, whisk together honey, 1 tablespoon pomegranate juice (reserve remaining juice for another use) and ginger.

 

3. Slice off top and bottom ends of orange; place cut side down on cutting board. With small paring knife, slice down the sides following the natural curve of the orange to completely remove skin and white pith. Turn orange on its side; cut into 1/8-inch slices.

 

4. In large bowl, toss apple, pear, grapes, remaining pomegranate seeds and orange. Makes about 7 cups.

 

5. Divide salad into 6 serving bowls; evenly drizzle each with pomegranate honey to serve.

 

Nutritional Information
  • 0 g Fat
  • 0 g Saturdated Fat
  • 0 mg Cholesterol
  • 2 mg Sodium
  • 35 g Carbohydrates
  • 4 g Fiber
  • 1 g Protein
25 minutes
Prep Time
0 minutes
Cook Time
6
Servings
131
Calories

Shop Ingredients

Makes 6 servings
1 large pomegranate
Fresh Pomegranate, 1 each
Fresh Pomegranate, 1 each
$3.99
1/4 cup honey
Wholesome Pantry Organic Pure Honey, 12 oz
Wholesome Pantry Organic Pure Honey, 12 oz
$4.89$0.41/oz
1/2 tsp grated fresh ginger
Ginger Root
Ginger Root
$0.93 avg/ea$0.19/oz
1 medium Cara Cara Orange
Cara Cara Oranges         , 3 pound
Cara Cara Oranges , 3 pound
$5.99$2.00/lb
1 large Fuji, Gala or Granny Smith apple, cut in half through stem end, cored and thinly sliced
Fuji Apple, 1 ct, 8 oz
Fuji Apple, 1 ct, 8 oz
On Sale!
$0.75 avg/ea was $1.00 avg/ea$1.49/lb
1 medium Bartlett or Bosc pear, halved lengthwise, cored and cut into 1-inch pieces
D'Anjou Pear, 1 ct, 6 oz
D'Anjou Pear, 1 ct, 6 oz
$0.75 avg/ea$0.12/oz
1 cup halved seedless red grapes
Red Seedless Grapes, 2.25 pounds
Red Seedless Grapes, 2.25 pounds
On Sale! Limit 5
$5.60 avg/ea was $6.28 avg/ea$2.49/lb

Nutritional Information

  • 0 g Fat
  • 0 g Saturdated Fat
  • 0 mg Cholesterol
  • 2 mg Sodium
  • 35 g Carbohydrates
  • 4 g Fiber
  • 1 g Protein

Directions

1. Cut pomegranate into quarters; submerge into bowl of cold water and carefully remove the pomegranate seeds. Reserve 1 cup seeds; in blender, purée remaining seeds. Strain purée through fine-mesh strainer reserving juice; discard solids.

 

2. In small bowl, whisk together honey, 1 tablespoon pomegranate juice (reserve remaining juice for another use) and ginger.

 

3. Slice off top and bottom ends of orange; place cut side down on cutting board. With small paring knife, slice down the sides following the natural curve of the orange to completely remove skin and white pith. Turn orange on its side; cut into 1/8-inch slices.

 

4. In large bowl, toss apple, pear, grapes, remaining pomegranate seeds and orange. Makes about 7 cups.

 

5. Divide salad into 6 serving bowls; evenly drizzle each with pomegranate honey to serve.