This simple and pretty combination of winter fruits — pears, apples, oranges, and pineapple, spiced with crystallized ginger — is a refreshing finish to any meal.
It's pretty enough to serve as a Christmas dinner dessert, but easy enough to make for a weeknight meal.
If you're looking for a light and refreshing dessert idea, you've come to the right place. This sweet treat is simple to throw together, and hits the spot every time.
Tips and Tricks
Crystallized ginger is really the ingredient that takes this simple fruit salad to the next level. You can find it at most grocery stores, or order it online. I personally like this one from Badia.
You can use any non-dairy yogurt of your choice. I prefer coconut yogurt myself, but soy based products are great as well. Experiment with your own favorite flavors!
Experiment with your own favorite fruits, in addition to the ones in this recipe. I used winter fruits when I created this recipe for the holidays, but it would be delicious with many summer fruits as well!
It would go especially well with strawberries, peaches, or fresh pomelo.
This recipe was adapted from Vegan Holiday Kitchen, with permission from the author. Photos by Susan Voisin.
Gingered Winter Fruit Medley
Ingredients
- 2 pears any variety, or two different types, including Asian pears, cored, seeded and diced
- 2 Granny Smith apples cored, seeded, and diced
- 2 small oranges such as clementines, peeled and sectioned or 2 small blood oranges, peeled and diced
- One 20-ounce can unsweetened pineapple rings or chunks drained
- ½ cup dried cranberries
- ¼ cup sliced crystallized ginger or more or less to taste
- Two 6-ounce containers piña colada or vanilla nondairy yogurt soy or coconut
- Ground cinnamon or freshly grated nutmeg
Instructions
- Combine all the ingredients except the yogurt in a serving bowl and mix together.
- Serve in small dessert cups, preferably glass. Top serving with a dollop of yogurt and a sprinkling of cinnamon or nutmeg.
Dmitri says
My suggestion is to dip the pear and apple pieces in the pineapple juice right after dicing. Prevents browning. Also, I never really did cotton to cranberries, so I used drid cherries.
Mukti Jain says
I prepared it with fresh pineapple and Cherry with strawberry yogurt.