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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Winter fruit salad for the Holidays

December 24th, 2015 · No Comments · Allergies, Breakfast, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Italian, Kosher, Kosher non-dairy dessert, Low-Calorie, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Queens, Rosh Hashanah, salad, Thanksgiving, Tips, Vegan, Vegetarian, Winter Recipes

Winter fruit salad

A fruit salad in winter is the perfect grand finale to some of the season’s heavier meals. Grapes, apples, plums and pears along with mandarins, ruby grapefruit, blood oranges and pomegranates are winter fruit full of flavor and bright hues for your holiday table.

For an adults only dinner, you can add a few tablespoons of Grand Marnier or Cassis to the fruit salad and toss just before serving. Sprinkle with pomegranate seeds.

Ingredients: Winter fruit salad

Two plums, pitted and sliced
One half of large grapefruit or pomelo, peeled and sectioned
One whole pear and apple, cored and cubed
Two cups of seedless grapes, washed and de-stemmed
Two kiwi, peeled and sliced in half moons
Two mandarins, peeled and sectioned

Place prepared fruit in bowl. Add two tablespoons of orange liqueur and one tablespoon of raw agave syrup. Toss the fruit and sprinkle with pomegranate seeds. Serve in large decorative bowl or individually in martini glasses.

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