Winter Fruit Salad Cinnamon

There's something about December that makes me crave the brightness of fruit, and one year I found myself standing in the produce section wondering how to make something feel festive without reaching for the usual heavy desserts. A woman next to me was examining pomegranates with such care that I asked what she was planning, and she mentioned a winter fruit salad she'd been making for thirty years. That conversation sparked this recipe, a dish that somehow tastes like holiday warmth even though it's completely cold.

I made this for my in-laws' holiday dinner last year, and my sister-in-law took one bite and immediately asked for the recipe—then she texted me three days later to say she'd made it twice more. Watching people reach for seconds of fruit salad, of all things, was oddly satisfying.

Ingredients

• Mandarin oranges (10, such as Cuties): They're naturally sweet and seedless, which means you won't spend ten minutes cursing while trying to find hidden seeds.
• Fuji apples (4 large): These stay crisp longer than other varieties and don't brown as quickly, so your salad won't look sad by the time you serve it.
• Pomegranates (2): Yes, removing the arils takes a few extra minutes, but those jewel-like seeds are what make this feel special.
• Granulated sugar (1 cup): This creates the simple syrup base, though you can reduce it if you prefer something less sweet.
• Water (1 cup): Just the right ratio to dissolve the sugar and carry those spice flavors.
• Cinnamon sticks (2): Fresh cinnamon sticks infuse so much more warmth than ground cinnamon ever could.
• Vanilla bean (1, split and scraped): If you can find a real vanilla bean, use it—the flavor is incomparable, though vanilla bean paste works beautifully if that's what you have.

Instructions

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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Make the dressing base:

Combine sugar, water, cinnamon sticks, and your vanilla bean in a small saucepan, then bring it to a gentle simmer over medium heat. You'll smell the spices waking up almost immediately—that's when you know it's working.

Let it dissolve:

Stir occasionally until the sugar completely dissolves, which usually takes about 5 minutes. The mixture should look clear and feel slightly syrupy when you run a spoon through it.

Cool completely:

Remove from heat and let it sit at room temperature for about an hour—this is important because hot dressing will wilt your fruit. Once cooled, fish out the cinnamon sticks and vanilla pod.

Prepare the fruit:

While the dressing cools, peel and segment your mandarins, dice your apples, and remove the pomegranate arils. A helpful trick: remove pomegranate seeds over a bowl of water so the bitter white pith floats away.

Bring it together:

Toss all your fruit gently in a large bowl, then pour that gorgeous cinnamon vanilla dressing over everything. The goal is an even coating without bruising the fruit.

Serve or chill:

You can eat this immediately, but it's even better after sitting in the fridge for an hour so the flavors deepen.

Save

There was this moment when my neighbor stopped by while I was arranging the fruit in a clear bowl, and she just stood there for a minute watching the light catch those pomegranate seeds. She didn't say much, just smiled and said it was beautiful. That's when I realized this dish had become more than just something to eat—it had become a small conversation starter, a moment of pause.

Why This Dressing Works

A simple syrup infused with warm spices is basically the holiday version of a basic vinaigrette, except it makes fruit taste like comfort instead of tang. The cinnamon and vanilla don't overpower—they whisper, adding depth without making anyone wonder what happened to their fruit salad. I've tried honey-based versions and citrus-based versions, but this one keeps bringing me back.

Timing and Make-Ahead Magic

The beauty of this recipe is that you can make the dressing up to three days ahead, and the fruit can be prepped in the morning. Just don't combine them until a few hours before serving, or the apples will start to oxidize and the fruit will begin releasing water. If you're bringing this to a potluck, pack the dressing separately and toss everything together just before setting it out.

Simple Variations That Keep It Fresh

Winter produce is surprisingly varied if you look beyond the obvious choices. Sliced pears add creaminess, kiwi brings brightness, and persimmons contribute a subtle honey-like sweetness that plays beautifully with the spices. You can also reduce the sugar to three-quarters cup if you prefer a less sweet dressing, or add a pinch of star anise to the syrup for an even more festive flavor.

• Try adding a handful of pomegranate seeds right before serving to brighten the top layer.
• A drizzle of pomegranate molasses over the finished salad adds complexity if you're feeling experimental.
• If serving to vegan guests, just verify your sugar isn't processed with bone char, though most granulated sugar is fine.

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Save

This salad has quietly become my favorite thing to bring to gatherings, partly because it's easy but mostly because it feels thoughtful. There's something about serving something bright and cinnamon-spiced when everyone else is reaching for heavy food that makes people genuinely grateful.

Recipe FAQ

→ Can I substitute the vanilla bean in the dressing?

Yes, vanilla bean paste or pure vanilla extract works well as a substitute for the vanilla bean.

→ How long should the cinnamon vanilla dressing cool before mixing?

Allow the dressing to cool for about 1 hour to room temperature before combining with the fruit.

→ What types of fruit work best in this salad?

Mandarin oranges, Fuji apples, and pomegranate seeds are ideal, but sliced pears, kiwi, or persimmon add extra variety.

→ Can the sugar quantity in the dressing be adjusted?

For a lighter dressing, reduce the sugar to ¾ cup without compromising the flavor balance.

→ What dishes pair well with this fruit salad?

This salad pairs beautifully with sparkling wine or a light white wine, enhancing festive meals.