Winter Fruit Salad

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This salad was easy and delicious! You can really use any fruit you want. I even kept the leftover sauce in the fridge for a while and it was still good.

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Lots of chopping but compliments well worth the effort...subbed pineapple for kumquats & used real vanilla....this is wonderful!
Read all directions rinds & ginger are to be removed per recipe
Made it again already once for dinner party & once for tea party..
request for recipe at both

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This was a tasty fruit salad, but a lot more time consuming than 30 minutes. I made it Christmas Eve and served it for brunch Christmas morning, and it was a big hit, but the next day the flavor was too strong. I took the advice of other reviewers and removed as much of the rind/ginger/vanilla beans as I could. The flavors are fresh, and the presentation is beautiful.

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This was such a tasty fruit salad. I did not add the sugar and it was still pretty sweet ... more like sweet and tart at the same time. It looks really colourful too which I loved.

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This winter salad is great. I was looking for something new & this was excellent & easy...a very nice melding of fruits...just right!

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This one is magically delicious... It turned out so perfectly and was so easy (once I got the chopping down!. I've been requested by my roommate to make it again and again. Delicious and sweet, great for a dessert or a pre-dinner treat. Loved it!

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This fruit salad is awesome. It is pretty sweet, I usually like them more tart, but this just worked. Letting it sit overnight is key, otherwise it has a really strong ginger flavor. Still not bad, but once the flavors meld together it is awesome. I ddin't even use the kumquats and I threw in half a pineapple. The first time I made it I couldn't find a vanilla bean so I just used about a teaspoon of vanilla extract. Couldn't even tell the difference the second time when I did use a vanilla bean. Thanks for the great recipe!

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what is this fruit in this recipe and where do i buy but i will try this one without that fruit

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This is such a great recipe to bring to holiday meals and potlucks when everything else tends to be heavy and fatty. I used all organic fruit in it, and I really think that makes a difference. I also used a couple red grapefruit to sub for a few of the navel oranges to add more flavors and more color. The flavors in this salad are wonderfully fresh and bright and it looks so beautiful in a cut glass bowl. The prep time is a little long and cumbersome, but on the up side you can make it the night before and not have to worry about it at the last minute. I definitely think it is worth the time and effort!

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Great flavor and impressive presentation, however, took over an hour to prepare. Segmenting all the fruit, getting the pomegranate seeds, getting all the seeds out of the little cumquats, peeling the kiwi and mango. . . I would offer that you allow the simple sugar mixture to infuse all day and then strain prior to pouring over fruit mixture to sit overnight. Very difficult to pull out the zest, pod and ginger once mixed with all the fruit. We added blueberries last minute to add some more color too.