Christmas Fruit Salad

3-ingredient Christmas fruit salad is perfect for holiday gatherings.

Course Dessert, Side Dish

Cuisine American, Western

Diet Gluten Free, Vegan

Prep Time 10

Setting time 2

Total Time 2 10

Servings

Calories 98kcal

1 ½ pounds (675g) mixed sliced fruit this recipe used red grapes, green grapes, strawberries, raspberries and kiwis
3 tablespoons maple syrup
1 ½ tablespoons lemon juice
¼ cup (43g) pomegranate seeds

Place the prepared fruit in a large mixing bowl.
Add maple syrup and lemon juice, mixing to combine. Taste and adjust sweetness as desired.
Top with pomegranate seeds, then refrigerate for 2 hours before serving.

This salad works best with ripe fruit, so choose ripe but firm fruit.
Stir gently when mixing in the fruit salad dressing to avoid mashing the raspberries.
Don’t cut fruit pieces too small, to avoid smaller pieces going squishy.
You can serve immediately, but letting stand for a few hours really helps bring out the flavor.
I love serving this holiday fruit salad in a glass trifle dish or glass bowl so that the colors pop through.
Storage - keep leftovers in an airtight container in the fridge for up to 24 hours. It is best if you remove as much air as possible, so probably easiest with a ziptop bag.
There is 1 WW Blue Plan SmartPoint in one serving of this.