Thanksgiving Fruit Salad: Bright & Tangy Holiday Blend (Print Version)
This Thanksgiving Fruit Salad brings a burst of fresh, tangy flavor to your holiday table. A vibrant mix of seasonal fruits, light dressing, and cheer.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 25 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Fresh Fruit Mix
01 -
2 cups red grapes, halved
02 -
2 cups green grapes, halved
03 -
3 navel oranges, supremed and segmented
04 -
2 Fuji apples, cored and diced
05 -
1 large pomegranate, arils extracted
06 -
1/2 cup fresh cranberries
→ Crunchy Toppings
07 -
1/2 cup pecans, toasted and roughly chopped
→ Creamy Honey-Orange Dressing
08 -
1 cup plain full-fat Greek yogurt
09 -
2-3 tablespoons honey, to taste
10 -
1 teaspoon orange zest
→ Finishing Touch
11 -
2 tablespoons fresh mint leaves, finely chopped
# Instructions:
01 -
First things first, wash all your fruit. I mean, really wash it. Then, grab those grapes and slice them in half; it just makes for a better bite, honestly. For the oranges, this is where it gets a little fiddly: supreme them. That means cutting off the top and bottom, then slicing away the peel and pith, following the curve of the fruit. Then, carefully cut the segments from between the membranes. It takes a minute, but it's so worth it for a clean, juicy segment. I always mess up one or two, but hey, those are for the chef! Core and dice your apples into bite-sized pieces. If you're not mixing immediately, toss them with a little lemon juice to prevent browning. I always forget that step and end up with slightly oxidized apples, oops!
02 -
Next, the pomegranate. If you're new to this, the easiest way I've found is to cut it in half, then hold one half cut-side down over a bowl and whack the back with a wooden spoon. The arils (those little jewels) will fall right out. It's surprisingly therapeutic, but also a bit messy, so maybe wear an apron, unlike me who always ends up with tiny red spots. For the pecans, spread them on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, until they smell wonderfully nutty. Keep an eye on them, though; they go from perfectly toasted to burnt in a flash, and I've had many a smoky kitchen from this very step!
03 -
Now for the dressing! In a medium bowl, combine the full-fat Greek yogurt, honey, and orange zest. Give it a good whisk until it's smooth and creamy. Taste it! This is important. Do you want it a little sweeter? Add more honey. A bit more zing? A tiny squeeze of fresh orange juice can work wonders. I like mine just a touch tangy, so I err on the side of less honey initially. This dressing is what brings the whole dish together, so don't rush it. It should smell bright and fresh from the citrus, a lovely contrast to the richness of the main meal.
04 -
In a large mixing bowl, gently combine all your prepped fruit: the red and green grapes, orange segments, diced apples, pomegranate arils, and fresh cranberries. Pour the yogurt dressing over the fruit mixture. Now, with a large spoon or spatula, gently fold everything together until all the fruit is lightly coated in that luscious dressing. Be gentle here; you don't want to mush the fruit, especially the delicate pomegranate arils. Once mixed, cover the bowl tightly with plastic wrap and pop it into the fridge. I usually let it chill for at least an hour, or even a few hours, to let those flavors mingle and marry. It makes a big difference, honestly.
05 -
Before serving, give the fruit salad a little stir and a quick taste test. Sometimes, after chilling, the flavors settle, and you might want to add a tiny bit more honey or a pinch more zest. Transfer the salad to your prettiest serving bowl. This is where I sometimes get a bit chaotic, trying to make it look "effortlessly elegant" and usually just ending up with fruit all over the counter. Sprinkle the toasted pecans generously over the top. The crunch is essential, really.
06 -
Finally, for that pop of fresh color and aroma, finely chop some fresh mint leaves and scatter them over the salad. It’s like a little green confetti that makes the whole dish sing. The fresh mint isn't just for looks; it adds a wonderful, subtle freshness that brightens every bite. Step back and admire your handiwork! This <span class="keyphrase">Thanksgiving Fruit Salad</span> should look vibrant, smell fresh and sweet, and taste like a little burst of sunshine on your holiday table. It's ready to be the refreshing star it was always meant to be.