Featured in our Whole Foods Market Meal Plan this week, the fruit salad pictured here is one that takes five minutes to make and really adds a nice balance of tart + sweet to the rest of your meals for the week.
Oranges in winter used to be considered a delicacy.
Now, wherever you live you can be lucky enough to walk into your favorite grocery store and find excellent citrus during the winter months. At Vie we love to encourage making meals in big batches and using them throughout the week. That makes this recipe perfect for use in Breakfast, Snacks and as an uplifting and vibrant Side throughout the week!
We like to play around with any fruit as long as it’s in season. Other suggestions might be Asian pears, regular pears, pineapples or bananas. You can toss together and store mixed or prep each fruit separately and mix & match as desired throughout the week.
Once the salad begins to get a little soggy, portion out fruit in small sandwich-sized plastic bags and freeze for use in smoothies. Waste not, want not!
Take a look at our 1-minute video and then try the recipe below!
SIDE Winter Fruit Salad
Yield 4-6 servings
Last call for in season winter citrus! Take advantage of the citrus on sale to throw together a lively offering for your winter/early spring table.
2 lb navel oranges, peeled and sliced into rounds S
2 lb mandarin oranges or stem & leaf satsumas, peeled and pulled into wedges S
2 lb apples, stems and seeds removed and sliced into wedges S
1/4 cup orange juice (use leftover orange peels and squeeze/spritz juice out as seen in the video)
1/4 pkg mint, sliced into ribbons
Prep fruit: Peel & slice navels, satsumas + apples.
In a large serving or salad bowl, gently toss fruit. Spritz with juice. Allow to sit for 10 minutes.
Stir again then top with chopped mint* and serve.
*Only add as much mint as you’d like. Remember not to overdo it: you can always add but you can’t take away.