Fresh Thanksgiving Fruit Salad: A Bright Holiday Side (Print Version)
Whip up a vibrant Thanksgiving Fruit Salad! My easy, festive recipe brings a fresh, zesty contrast to your holiday feast. Perfect for a crowd!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ Vibrant Fruits
01 -
2 cups fresh cranberries, rinsed
02 -
3 juicy navel oranges, segmented
03 -
2 cups green grapes, halved
04 -
2 cups red grapes, halved
05 -
1 large pomegranate, seeds extracted
→ Zesty Dressing
06 -
1/4 cup honey
07 -
2 tablespoons fresh lime juice
→ Optional Garnish
08 -
Fresh mint sprigs, for serving
# Instructions:
01 -
First things first, let’s get those cranberries ready. Give them a good rinse under cool water, then pick through them, discarding any soft or squishy ones. I always find a few hiding! Halve them if they’re super large, otherwise, they’re good to go whole. You want that tart burst in every spoonful, you know? It’s a key part of what makes this Thanksgiving Fruit Salad so vibrant.
02 -
This step always feels a little fancy, but it’s easy peasy. Grab your oranges, slice off the top and bottom, then stand them upright. Carefully slice down, following the curve of the fruit, to remove the peel and white pith. Then, slice between the membranes to release those juicy segments. I remember one time I got too impatient and ended up with a pulpy mess – learn from my mistakes, slow and steady wins the race here!
03 -
Wash those green and red grapes thoroughly. Then, grab your sharpest small knife and halve each one. Yes, it takes a minute, but it’s so worth it for texture and making it easier to eat. Plus, it just looks prettier, like little jewels! This is where I usually put on some music and just zone out; it’s almost meditative, honestly.
04 -
Okay, this can be a bit of an adventure! Cut your pomegranate in half. Fill a large bowl with water. Hold a pomegranate half cut-side down over the water and whack the back with a wooden spoon. The seeds should pop right out into the water. The pith floats, so you can just skim it off. It’s messy, but so much fun, and those ruby seeds are essential for this Thanksgiving Fruit Salad!
05 -
In a small bowl, combine the honey and fresh lime juice. Whisk them together until the honey is fully dissolved and the mixture is well combined. You want a bright, zesty dressing that complements the fruit, not overpowers it. Taste it! Does it need a tiny bit more zing? Go for it! This is your kitchen, your rules, right?
06 -
In a large bowl, gently combine all your prepped fruits: cranberries, orange segments, green and red grapes, and pomegranate seeds. Pour the honey-lime dressing over the fruit and toss gently to coat everything. Be careful not to smash the fruit! Cover the bowl and pop it in the fridge for at least 30 minutes, or even a few hours. Chilling really lets the flavors meld and makes the whole Thanksgiving Fruit Salad sing!
# Notes:
01 -
Don't skip chilling this salad; it really lets the flavors meld, trust me!
02 -
This fruit salad actually tastes better the next day, so prep it ahead for less holiday stress.
03 -
No fresh cranberries? Dried ones work, but give them a quick soak in orange juice first.
04 -
A sprinkle of fresh mint right before serving makes all the difference in presentation.
# Equipment Needed:
01 -
Large mixing bowl
02 -
small bowl
03 -
whisk
04 -
sharp knife
05 -
cutting board
06 -
airtight container
# Nutrition (Per Serving):
Calories: 150
Total Fat: 0.5g
Total Carbohydrate: 38g
Protein: 1g