This easy and delicious fruit salad by Martha Stewart is a quick, nutritious option for any meal. Packed with vibrant flavors, it’s simple to make with common ingredients like pineapple, citrus, and kiwi. The zesty ginger-lemon dressing adds a refreshing twist, making it perfect for a light snack, brunch, or dessert. Fresh, bright, and utterly satisfying!
Recipe Ingredients:
- 1 kiwifruit, peeled and sliced
- 1 cup chopped fresh pineapple
- 1 cup sliced citrus pinwheels, such as blood orange, Cara Cara orange, or grapefruit
- Ginger-Lemon Dressing
How To Make Fruit Salad?
- Prepare the fruits: Peel and slice the kiwifruit, chop the pineapple into bite-sized pieces, and slice the citrus fruits into thin pinwheels or rounds.
- Make the dressing: In a small bowl, whisk together the lemon juice, honey (or maple syrup), grated ginger, and lemon zest (if using) until smooth and well combined.
- Assemble the salad: In a large serving bowl, gently combine the sliced kiwifruit, chopped pineapple, and citrus pinwheels.
- Dress the salad: Drizzle the ginger-lemon dressing over the fruit and toss lightly to ensure everything is evenly coated.
- Serve: Enjoy immediately for the freshest taste, or chill in the refrigerator for up to 1 hour before serving for a cool, refreshing treat.
Recipe Tips:
- Use ripe but firm fruits: Choose fruits that are ripe but still firm to avoid a mushy salad. Overripe fruits can make the salad soggy.
- Slice citrus thinly: For the citrus pinwheels, slice them as thinly as possible to make them easier to eat and to blend well with the other fruits.
- Adjust sweetness to taste: Taste the dressing before adding it to the salad. If the fruits are very sweet, you can reduce the honey or skip it altogether.
- Toss gently: Mix the fruits and dressing gently to avoid crushing the softer fruits like kiwi and citrus.
- Serve immediately or chill briefly: This salad is best served fresh, but if you need to prepare it ahead, chill it for no more than 1 hour to keep the textures intact.
How To Store Leftovers?
Let the leftover fruit salad cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 1 day. Note that the fruits may release some juice over time, so it’s best enjoyed fresh.
Nutrition Facts
- Calories: 120 kcal
- Total Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 2mg
- Potassium: 250mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 20g
- Protein: 1g
Check out More Recipes:
Martha Stewart Fruit Salad
Description
This easy and delicious fruit salad by Martha Stewart is a quick, nutritious option for any meal. Packed with vibrant flavors, it’s simple to make with common ingredients like pineapple, citrus, and kiwi. The zesty ginger-lemon dressing adds a refreshing twist, making it perfect for a light snack, brunch, or dessert. Fresh, bright, and utterly satisfying!
Ingredients
Instructions
- Prepare the fruits: Peel and slice the kiwifruit, chop the pineapple into bite-sized pieces, and slice the citrus fruits into thin pinwheels or rounds.
- Make the dressing: In a small bowl, whisk together the lemon juice, honey (or maple syrup), grated ginger, and lemon zest (if using) until smooth and well combined.
- Assemble the salad: In a large serving bowl, gently combine the sliced kiwifruit, chopped pineapple, and citrus pinwheels.
- Dress the salad: Drizzle the ginger-lemon dressing over the fruit and toss lightly to ensure everything is evenly coated.
- Serve: Enjoy immediately for the freshest taste, or chill in the refrigerator for up to 1 hour before serving for a cool, refreshing treat.
Notes
- Use ripe but firm fruits: Choose fruits that are ripe but still firm to avoid a mushy salad. Overripe fruits can make the salad soggy.
- Slice citrus thinly: For the citrus pinwheels, slice them as thinly as possible to make them easier to eat and to blend well with the other fruits.
- Adjust sweetness to taste: Taste the dressing before adding it to the salad. If the fruits are very sweet, you can reduce the honey or skip it altogether.
- Toss gently: Mix the fruits and dressing gently to avoid crushing the softer fruits like kiwi and citrus.
- Serve immediately or chill briefly: This salad is best served fresh, but if you need to prepare it ahead, chill it for no more than 1 hour to keep the textures intact.