I dislike fruit salads but they are virtually obligatory for brunch. This one, however, is stellar. Problem is getting ripe fruit. Can prepare jicama (wrap in plastic) and seed pomegranates (in a bowl under water) in advance to cut prep time. Definitely worth the effort!
Winter Jeweled Fruit Salad
In Mexico, copas de frutas (fruit cups) are popular street food. They typically consist of fresh fruit sprinkled with lime juice and chili powder and are the inspiration for this jewel-colored fruit salad. Jicama (pronounced HEE-kah-mah), also known as a Mexican potato or turnip, tastes like a cross between an apple and a potato and adds crunch to the salad.
Yield: 8 servings (serving size: 1 cup)
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Nutritional Information
Amount per serving
- Calories: 118
- Fat: 0.4g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 1.3g
- Carbohydrate: 30g
- Fiber: 4.2g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 37mg
- Calcium: 39mg
Ingredients
- 1/2 cup pomegranate seeds (about 1 pomegranate)
- 1/2 cup julienne-cut peeled jicama
- 1/3 cup sliced seeded kumquats (about 6 medium)
- 2 medium ripe mangoes, peeled and cut into thin slices
- 2 tangerines or clementines, peeled and sectioned
- 2 blood oranges, peeled and sectioned
- 1 pear, thinly sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon coarse sea salt
Preparation
- 1. Combine first 7 ingredients in a large bowl; toss gently. Combine lime juice, honey, pepper, and salt in a small bowl, stirring well with a whisk. Pour over fruit; toss gently to coat. Serve at room temperature.
Winter Jeweled Fruit Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium, Meatless
- OCCASION: Christmas, Thanksgiving
- PUBLICATION: Cooking Light
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Winter Citrus, Escarole, and Endive Salad
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Citrus Salad with Creamy Poppy Seed Dressing
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