Winter Fruit Salad Recipe (2024)

FAQs

What is the best fruit to eat in winter? ›

I suggest taking 1/3 of each type of fruit and dried fruit and placing it in three different places on the platter. Continue with this strategy being mindful to separate colors, sizes, and textures until you have created a fruit collage covering the entire platter.

It's best to store fruit salad in an airtight container in the refrigerator. These containers create the perfect level of moisture and humidity for cut fruit, helping the pieces stay fresher for longer. We also love using these reusable silicone bags to create individual portions that are easy to grab and go for lunch.

Use citrus juice, like orange or lemon juice

“To prevent fruit salad from turning brown, you can toss the fruits in a mixture of citrus juice (like lemon or orange juice) before combining them, as the citric acid in the juice helps inhibit enzymatic browning by reducing the fruits' exposure to oxygen,” she says.

During winter, try to avoid fruits like tomatoes, strawberries, peaches, and blueberries as they aren't seasonal and have probably been preserved for long durations before reaching your kitchen table.

Winter fruit and vegetable varieties include apples, pears, citrus fruits, kiwi, grapes, broccoli, cauliflower, cabbage, and potatoes. These produce items are grown during the colder months of fall and winter.

I use red grapes. Also consider pomegranate arils (seeds), dried cranberries, red raspberries, chopped red apples, or dried cherries. Pull it together with a bright orange or yellow fruit. Clementines or mandarin oranges are perfect for this because they're small and easily found in stores this time of year.

Baked fruit, such as pears or apples, are great with a little honey and cinnamon sprinkled on top. Add applesauce, diced banana, raisins, and diced pears to oatmeal, serve them on top of pancakes or waffles, or fold them into a muffin batter.

To prevent the effects of oxidation, fruit needs citric acid, and lemons are full of it. As a natural antioxidant, lemon juice can help prolong the life of fruit salad (as well as its visual appeal) by inactivating the enzyme polyphenol oxidase, which is responsible for the browning.

How much lemon juice to put on fruit? ›

I've preserved cut fruit for at least 6 hours before using just lemon juice. Lemon juice inhibits the oxidation of the fruit which prevents browning as well of a loss of crispness. One lemon should be enough juice for a 1.5 quart bowl of cut fruit. Simply squeeze it over the fruit and toss gently to prevent bruising.

Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions. Mix them with acidic fruits like oranges, tangerines, grapefruit and other citrus fruit or pineapple.

Blueberries take the title of healthiest fruit. Blueberries' stunning hue comes from their anthocyanins — an antioxidant believed to be responsible for their numerous health benefits. Long-term studies suggest that including blueberries in your regular lineup may lower the risk of heart disease and type 2 diabetes.

Good choices include oranges, blueberries, apples, avocados, and bananas, but there are many more to choose from. Fruits are an excellent source of essential vitamins and minerals, and they are high in fiber. Fruits also provide a wide range of health-boosting antioxidants, including flavonoids.

Banana and pomegranate are all season best fruits in India. Apple, in off season, we get it from cold storage only. Pomegranate is rich in antioxidants and many other useful phytochemicals. Banana is rich in many vitamins and minerals,especially, potassium.