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5 from 1 vote

Winter Fruit Salad with Citrus and Honey Dressing

Prep Time1 hr
Cook Time10 mins
Total Time2 hrs 10 mins
Servings: 6 servings


  • 1/4 cup sugar
  • 1/4 cup honey
  • 1 tbsp cornstarch
  • 1 tbsp orange zest, or zest from one orange
  • 1/4 cup orange juice, or freshly squeezed from one large orange
  • 1 tbsp lemon juice, freshly squeezed from one lemon
  • 1/4 cup water
  • seeds from two vanilla beans (save the pods)
  • 3 kiwis skinned and chopped into 1/4 inch pieces
  • 1 cup red grapes
  • 1/2 pineapple chopped
  • 1 blood orange cut into slices
  • 8 kumquats sliced in half
  • 1 mango chopped
  • 1/4 cup pomegranate seeds


  • In a small saucepan, whisk together the sugar, honey, corn starch, orange zest, orange juice, lemon juice, water, vanilla bean seeds and pods. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer for about 4 minutes, continuously stirring so as the sugar and starch dissolves. Remove from heat and transfer immediately to another bowl, cover and refrigerate.
  • Meanwhile, get your fruit ready. Once your fruit is chopped and ready, combine all but the pomegranate seeds in a large bowl. Remove the dressing from the fridge and discard of the vanilla bean pods. Gently pour the dressing over the fruit and gently fold over to combine. Now, gently stir in the pomegranate seeds.
  • Cover and refrigerate for an hour before serving.