Making a fruit salad for Christmas is probably one of the easiest ways to bring a burst of color, freshness, and flavor to your holiday table with minimal effort. While I focused on red and green fruits to keep it festive, the great thing about this recipe is that you can use virtually any fruits you have on hand.
Ingredients and Substitutions:
Like any great salad recipe, this fruit Christmas salad has two main components: the dressing and the fruit. To achieve the best flavor and texture, use ripe—but not overripe—fruits. Here’s everything you’ll need:
For the Dressing:
- Maple Syrup: With its rich, caramel-like flavor, maple syrup adds a touch of natural sweetness to the salad. If you prefer, honey makes an excellent substitute.
- Lemon zest: Be sure to zest the lemon before squeezing it, and whatever you do, do not skip using it, as it enhances the dressing by adding a concentrated burst of citrus flavor and aroma.
- Lemon Juice: The bright, tangy flavor of lemon juice adds a refreshing tartness to the salad, while its acidity helps prevent the apples and pears from oxidizing and browning. However, you can use other citrus and fruit juices like lime juice, pineapple juice or orange juice.
- Vanilla Extract
- Spices: Ground cinnamon and a pinch of nutmeg add warm, spiced notes to the dressing, giving it a cozy, festive flavor perfect for the holiday season.
For the Fruit Salad:
While I am listing a bunch of fruits, feel free to use this as a guide and a place to start to make your own winter fruit salad with whatever fruit you have on hand.
- Apples: I used a combination of green apples (such as Granny Smit) and red apples (Gala or Honeycrisp), but any other type of apple would be lovely.
- Pear (Red, Anjou, or Bosc): Sweet and juicy pears balance the tartness coming from apples.
- Oranges: You can use a combination of navel oranges and mandarin oranges (if you can get your hands on them). I know it is an extra step, but take the time to segment the orange for a clean, membrane-free presentation that ensures each piece is tender, juicy, and easy to eat. Alternatively, you can use clementines as a substitute if you can get your hands on them.
- Kiwis: I included kiwis for their green color and sweet and tart flavor.
- Red or green grapes: When buying grapes for making this Christmas day fruit salad, be sure to choose firm, seedless green or red grapes for the best texture and ease of eating.
- Pomegranate seeds: Many Christmas recipes with fruit feature pomegranate arils, not just for their sweet-tart flavor but also for their vibrant, jewel-like pop of color they bring to the dish. Here is an easy way to cut pomegranate if you need a refresher.
- Raspberries: I included raspberries for their vibrant red color and to add a delicate, softer texture that balances the crunch of the other fruits in the salad. Strawberries would be a great substitute if you can’t find raspberries.
Optional Toppings:
Many Christmas fruit dishes can end up looking like just a simple pile of fruit in a bowl. While optional, by adding a few thoughtful toppings, you can elevate the presentation and bring in extra pops of color and texture, making the salad as stunning as it is delicious. Try adding:
- Coconut flakes: If you have the time, toast them to enhance their flavor with a warm, nutty aroma that adds even more depth to the salad.
- Fresh mint: A few sprigs of fresh mint can add a refreshing aroma and a vibrant pop of green, making your salad look and taste even more festive.
How To Make Christmas Fruit Salad?
Yes, there’s a bit of chopping involved, but don’t let that intimidate you—this xmas fruit salad recipe is super simple to put together. It’s quick to assemble, making it a great choice for busy holiday mornings. Here’s how to do it:
- Make the Dressing: To keep cleanup simple, prepare the dressing directly in a large bowl. Whisk together the maple syrup, lemon juice, lemon zest, vanilla extract, ground cinnamon, and nutmeg until well combined.
- Chop the Fruit: Begin by chopping the apples and pears, then add them to the bowl with the dressing. Coating them in the acidic dressing immediately helps prevent browning. Continue peeling and chopping the rest of the fruit (except raspberries) and place them in the bowl. Give it a toss to ensure all the fruit is evenly distributed and coated with the dressing. If you have the time, chill it for an hour or for upto six hours before serving.
- Garnish and serve: Right before serving, top it off with raspberries and garnish with coconut flakes and/or fresh mint, if using.
How To Make Ahead, Store and Freeze?
Once you’ve made this fruit salad for xmas, you won’t want any of it to go to waste. With a bit of planning, you can keep it fresh and delicious for longer. Here’s how:
- Make ahead: Prepare the salad dressing and store it in a jar in the fridge for up to two days in advance. You can rinse, peel, and cut all the fruits—except the apples and pear—a day ahead. Keep in mind that pre-cut fruit will release some of their juices. When you’re ready to serve, chop the apples and pear, add them to a bowl with the other fruits, and drizzle everything with the dressing. Add the raspberries and serve.
- Storage: Store leftovers of this holiday fruit bowl in an airtight container in the refrigerator for up to 3 days. Keep in mind that the fruits will release their juices over time, but the salad will still taste great. Give it a good toss before serving.
- Freezing: The leftovers of this Christmas fruit salad can be used to make smoothies. However, I recommend draining the juices (and the dressing) before freezing. Once drained, portion and place the leftover fruit in freezer-safe bags and freeze for upto 3 months.
Expert Tips:
- Uniform Cuts: Chop all fruits into similar-sized pieces for even mixing and easy eating. If you have the time, use cookie cutters (affiliate link) to cut apples and pears in fun shapes (like I did in the pictures). This is especially a fun way to make this salad with kids.
- Presentation: Use a clear trifle dish or a colorful holiday fruit bowl to show off the salad’s vibrant red and green colors, perfect for a Christmas morning fruit salad centerpiece.
- Add Raspberries Last: I intentionally added the raspberries at the last minute as their soft texture can easily break.
- Portion Planning: This recipe yields approximately 8 cups, suitable for a small Christmas dinner, but can be multiplied as needed.
- Make it your own: This recipe is a perfect starting point for creating your own signature fruit salad for any holiday! While the citrus-maple dressing is my go-to for Christmas, I love switching things up for other occasions. For Thanksgiving, I’ll often use my honey lime dressing for a bright, zesty twist that complements the autumnal flavors of the season. For Easter, I might add a splash of orange blossom water to the dressing for a festive springtime touch. No matter the holiday, this salad is versatile enough to adapt and impress every time!
Serving Suggestions:
This Christmas fruit salad recipe is wonderful when served on its own or as a refreshing side dish, but why not make it extra special for the holidays? Here are a few indulgent serving ideas to take it to the next level:
- Maple Whipped Cream: Add a dollop of maple whipped cream for a luxurious, sweet finish that feels like a treat.
- Yogurt Fruit Dip or Vanilla Yogurt: Pair it with my creamy yogurt fruit dip or a spoonful of vanilla yogurt for a balanced, tangy-sweet combo.
- Leftovers: If you have leftovers, serve your fruit over my chia pudding with yogurt or overnight yogurt oatmeal for a delicious breakfast the next day.
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Christmas Fruit Salad Recipe
Celebrate the holidays with this easy Christmas Fruit Salad recipe. Red and green fruits, drizzled with a citrus-maple dressing, make it a light and refreshing addition to your holiday table.
Ingredients
For the dressing
- 2 tablespoons maple syrup, or honey
- 1 teaspoon lemon zest
- ¼ cup lemon juice, freshly squeezed or lime juice
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of nutmeg
For the fruit salad
- 1 green apple, (about 1 ½ cups) peeled, cored and cut into ½ -inch cubes – such as Granny smith apples
- 1 red apple, about 1 ½ cups, peeled, cored and cut into ½ -inch cubes – such as Honey Crisp, Gala or Fuji
- 1 pear, (180g/1 ½ cups) peeled, cored and cut into ½ -inch cubes – such as Red, Anjou or Bosc
- 2 oranges, (140g) peeled and segmented or mandarin oranges
- 2 kiwis, (142g/1 cup) peeled, quartered, and cut into ½- inch cubes
- 1 cup green grapes, 190g cut in half
- 1 cup pomegranate arils, (160g)
- 6 ounces raspberries, (170g)
Optional Garnish
- Sprigs of mint, optional topping
Instructions
- To make the dressing: In a large salad bowl, whisk together the maple syrup, lemon juice, lemon zest, vanilla extract, cinnamon and nutmeg.
- To make the salad: Add the apple, pear, orange segments, kiwis, grapes and pomegranate arils. Toss to coat thoroughly. Chill for at least an hour or up to 6 hours in the refrigerator.
- Right before serving, top it off with raspberries and garnish with fresh mint leaves, if using. Serve.
Notes
- Yields: This recipe makes approximately 8 cups of fruit salad, ideal for 8 servings. The nutritional values below are per serving.
- Make ahead: Prepare the salad dressing and store it in a jar in the fridge for up to two days in advance. You can rinse, peel, and cut all the fruits—except the apples and pear—a day ahead. When you’re ready to serve, chop the apples and pear, add them to a bowl with the other fruits, and drizzle everything with the dressing. Add the raspberries and serve.
- Storage: Store leftovers of this holiday fruit bowl in an airtight container in the refrigerator for up to 3 days.
- Freezing: The leftovers of this fruit salad can be used to make smoothies. However, I recommend draining the juices (and the dressing) before freezing. Once drained, portion and place the leftover fruit in freezer-safe bags and freeze for up to 3 months.
- Uniform Cuts: Chop all fruits into bite-sized pieces for even mixing. If you have the time, use cookie cutters to shape the apples and pears into fun designs (like I did in the pictures). It’s a great way to make the salad more festive and a fun activity to enjoy with kids!
- Presentation: You can serve this salad in a large salad bowl or transfer it into a trifle dish, if you have one. Alternatively, you can place it in a large platter as well.
Nutrition
Calories: 277kcal | Carbohydrates: 57.1g | Protein: 2.8g | Fat: 5.4g | Sodium: 6mg | Potassium: 405mg | Sugar: 40.4g | Calcium: 100mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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