Winter Jeweled Fruit Salad

With tomorrow being March 1st, we have reached that point of the winter where one more day of cold weather feels like torture. It seems as if spring is just around the corner, yet still so far away. Thoughts of open-toed shoes, strolls outside, and warm breezes are beginning to dance in my head. I think about the Farmers’ Market and all the fresh, seasonal foods that spring and summer bring. But since winter is still here for at least a little longer, I’m enjoying the gems that are currently in season with this Winter Jeweled Fruit salad. Although sweet and colorful fruits remind me of warmer months, it’s the blood oranges, kumquats, and pomegranate seeds that are featured in this salad that really peak during these colder months. With a squeeze of lime juice, a drizzle of honey, and a sprinkling of cayenne pepper, a unique sweet and spicy element is added to this already atypical fruit salad.
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Winter Jeweled Fruit Salad

Source: Cooking Light

What You Need

  • 1/2 cup pomegranate seeds (about 1 pomegranate)
  • 1/2 cup julienne-cut peeled jicama
  • 1/3 cup sliced seeded kumquats (about 6 medium)
  • 2 medium ripe mangoes, peeled and cut into thin slices
  • 2 tangerines or clementines, peeled and sectioned
  • 2 blood oranges, peeled and sectioned
  • 1 pear, thinly sliced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon coarse sea salt

What To Do

  1. Combine first 7 ingredients in a large bowl; toss gently. Combine lime juice, honey, pepper, and salt in a small bowl, stirring well with a whisk. Pour over fruit; toss gently to coat. Serve at room temperature.


I could not find jicama, so I omitted it. I also reduced the red pepper by half, but if you like more spice, increase the amount to 1/4 teaspoon as the recipe states.

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