Winter Fruit Salad

Enjoy the best colors, flavors, and nutrition the produce aisle has to offer during winter months with this Winter Fruit Salad recipe. Combining fruits in a salad is a great way to get the benefits of multiple fruits in a single serving. Citrus, grapes, persimmons, kiwi, apple, pear, and pomegranate seeds are tossed in a simple dressing made from lemon juice, honey, collagen peptides, and a touch of warming vanilla. This Winter Fruit Salad is a lovely addition to weekend brunches and leftovers can be stored in the refrigerator and enjoyed for 2-3 days.

Serves: 6

Ingredients

• 2 Tbsp. honey 
• 4 Tbsp. fresh lemon juice  
• ¼ tsp. pure vanilla extract   
• 1 scoop Garden of Life Collagen Peptides 
• 1 cup mandarin or clementine segments (about 2 mandarins) 
• 1 cup halved red grapes 
• 1 cup peeled and chopped fuyu persimmons (about 2 persimmons) 
• 1 cup peeled and sliced kiwi (about 4 kiwi) 
• 1 large Honeycrisp apple, chopped into ½-inch pieces 
• 1 large Anjou pear, chopped into ½-inch pieces 
• ½ cup pomegranate arils  
• 2 tsp. poppy seeds, optional 
• Fresh chopped mint, optional 

Preparation

1. In a small mason jar, combine honey, lemon juice, vanilla, and collagen. Screw a tight-fitting lid on the jar and shake vigorously until collagen dissolves, about 30 seconds. 
2. Add mandarins, grapes, persimmons, kiwi, apple, pear, and pomegranate arils to a medium mixing bowl. Add the dressing and poppy seeds, if using, and gently toss to coat.  
3. Transfer fruit salad to serving bowls and garnish with fresh mint, if desired. You can also chill the fruit salad before serving. To make ahead or store leftovers, place fruit salad in an airtight container in the refrigerator. Fruit salad is best enjoyed within 1 to 3 days.