Get a Boost of Vitamin C This Winter with a Fruit Salad

Fruit Salad with Ginger Mint Glaze from Healthful Pursuit

Photo Courtesy of www.HealthfulPursuit.com

During the winter months, it can be difficult to get the vitamins your body needs most. Sneaking vitamin C-rich fruits into your winter diet is easy using these recipes. And even though you might not be able to get all of your favorite produce, you can make small ingredient swaps and still create a delicious fruit salad that will keep you healthy all winter long.

Remember: When creating a fruit salad, slice up juicy fruits — such as grapefruit, oranges and grapes — over the bowl in which you plan to serve the salad. You’ll end up with a truly delicious, juicy fruit salad everyone will love.

With pears, nectarines, strawberries, raspberries, honey, mint, lemon juice, ginger, almond extract and slivered almonds, this Fruit Salad with Ginger Mint Glaze  from the food blogger and nutrition expert of www.HealthfulPursuit.com packs a lot of vitamins, nutrients and antioxidants to help power you through cold and flu season.

Because this recipe calls for nectarines — and few of us may have access to fresh or frozen nectarines this time of year — feel free to substitute with your favorite fruits available year-round. Next summer, consider freezing your own produce to use all winter long.

If instead you’re looking for a recipe with tangy pomegranate, grapefruit, oranges, sweet pears, and apples, check out the Winter Fruit Salad with Pomegranate recipe from Serious Eats. Or, try the following recipe:

Winter Fresh Fruit Salad with Warm Vinaigrette from Culinary.net:

6 cups mixed greens

1-1/2 cups mixed fresh Chilean fruit (grapes, nectarines, peaches, plums), sliced into bite-sized pieces

1/4 cup walnuts, toasted

1/4 cup canola oil

1/4 cup sliced shallots or chopped onion

3 tablespoons cider vinegar

2 teaspoons sugar

1/4 teaspoon salt

1/8 teaspoon ground black pepper

In large bowl, toss greens with fruit and walnuts. In small skillet, heat canola oil over medium heat. Add shallots; cook and stir until just tender, 2 to 3 minutes.

Remove from heat; stir in vinegar, sugar, salt and pepper; cool slightly. Spoon mixture over fruit and greens; toss gently. Serve immediately.

 

 

Sarah Aylward

Sarah Aylward

Sarah is a food and lifestyle writer based in Kansas City, Missouri with a passion for literature, photography, design and a good dance party.

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