Fresh Thanksgiving Fruit Salad Recipe with Citrus Zing (Print Version)

Thanksgiving Fruit Salad: Refresh your holiday feast with this vibrant, easy recipe. Fresh fruits & a zesty dressing make it a family favorite!

# 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 red grapes, seedless
02 - 2 cups green grapes, seedless
03 - 4-5 clementines or mandarins, peeled and segmented
04 - 1 large pomegranate, arils extracted
05 - 2 kiwi, peeled and sliced
06 - 2 Gala apples, diced

→ Zesty Dressing

07 - 1/2 cup fresh orange juice
08 - 2 tablespoons fresh lemon juice
09 - 2 tablespoons honey (or maple syrup for vegan)
10 - 1/2 teaspoon vanilla extract

→ Crunchy Add-ins

11 - 1/2 cup chopped pecans, lightly toasted (optional)

→ Optional Garnishes

12 - Fresh mint leaves, chiffonaded
13 - Shredded coconut

# Instructions:

01 - First things first, get all your gorgeous fruit ready! Wash your grapes thoroughly, then set them aside. Peel and segment those clementines, making sure to remove any stringy bits; nobody likes those! Carefully extract the ruby-red arils from your pomegranate—I usually do this in a bowl of water to minimize the mess, because pomegranate juice stains, hon. Peel and slice the kiwi, then dice your apples. This is where I sometimes get distracted and leave the apples too long, only to find them starting to brown. A little splash of lemon juice over them helps, though!
02 - Now for the magic! In a small bowl, whisk together the fresh orange juice, lemon juice, honey (or maple syrup if you’re doing the vegan thing), and a splash of vanilla extract. Give it a good whisk until everything is combined and the honey is dissolved. Taste it! Does it need more zing? More sweetness? This is your chance to adjust. I once tried to use bottled lemon juice and it just wasn't the same. Fresh really does make all the difference here, to be real.
03 - In your largest, prettiest mixing bowl, combine all your prepped fruits. Be gentle, especially with those delicate pomegranate arils and kiwi slices. You don’t want to bruise them! I usually use a large spatula for this, just folding everything together so the colors start to mingle. It already smells so fresh and vibrant at this point, honestly!
04 - Pour that glorious zesty dressing over the combined fruit. Now, with your gentle spatula, fold it all together again, making sure every piece of fruit gets a little kiss from the dressing. You want it coated evenly, but still, no rough handling! This is where the flavors really start to meld, and the whole thing just gets a lovely sheen.
05 - Next, add your chopped pecans. Give it another gentle fold to distribute the nuts evenly. I often forget this step in my excitement, only to remember when I’m about to serve! If you're using fresh mint, chiffonade a few leaves and sprinkle them over the top now. It adds such a fresh aroma and looks so pretty.
06 - Cover the bowl and pop your Thanksgiving Fruit Salad Recipe into the fridge for at least 30 minutes, or even better, an hour or two. Chilling is crucial; it allows the flavors to truly get to know each other and makes the salad incredibly refreshing. When it’s time to serve, give it one last gentle stir, and maybe add a few more fresh mint leaves or a sprinkle of shredded coconut if you’re feeling extra! It should look bright, colorful, and just taste like pure holiday joy.

# Notes:

01 - Don't cut the apples too far ahead without lemon juice, or they'll get sad and brown; a little splash really saves them!
02 - This fruit salad tastes even better after an hour or two in the fridge; the flavors really get to know each other and deepen.
03 - Always use fresh citrus juices; bottled just doesn't deliver the same vibrant zing this Thanksgiving Fruit Salad needs.
04 - Serve this beauty in a clear glass bowl; it really shows off all those gorgeous colors!

# Equipment Needed:

01 - Large mixing bowl
02 - small whisk
03 - cutting board
04 - sharp knife
05 - measuring cups/spoons

# Nutrition (Per Serving):

Calories: 180
Total Fat: 7g
Total Carbohydrate: 30g
Protein: 2g

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