Winter Citrus + Pear Fruit Salad

Makes about 8 servings

  1. Prepare the citrus. Slice off top and bottom of each fruit, and cut away sides. Using a small pairing knife, cut each citrus segment from it’s membrane, and place in a bowl. (This process can be time consuming but well worth the result!)

  2. Arrange sliced pear and citrus on a large serving plate, and set aside.

  3. In a small sauce pan, heat honey and ginger with 1/3 c. water over medium low heat, and let simmer, mixing every so often, for about 15 minutes until the mixture has reduced. Remove sliced ginger from the syrup.

  4. Drizzle the ginger syrup over the citrus and pear. Sprinkle with fresh mint leaves.

    *** Dish pairs well with my pistachio and cherry granola parfait recipe!


2 ripe Bosc pears, thinly sliced
1 ripe red or Anjou pear, thinly sliced
1 pink grapefruit
6-7 pieces of mixed citrus (blood orange, navel orange, caracara orange, tangerine, etc.)
4 fresh mint leaves, thinly sliced
2 Tbsp. honey (or maple for vegan)
1.5 in. fresh ginger, peeled and thinly sliced

Small sauce pan
Pairing knife + cutting board
Mixing bowl

20 minute prep time
15 minute active cook time

Vegan option, gluten-free, nut-free, dairy-free, refined-sugar free, paleo

Venzi’s Notes

This past Saturday, I hosted a Galentine’s brunch. Though I wasn’t planning on creating a recipe by making this fruit salad, it was a hit, and I wanted to share! The recipe came about after I spent a week day-dreaming about what I’d prepare for brunch. Because honestly, I spend the majority of my time day-dreaming about food and hosting. There is no better feeling than having the people I love around 1 table. It’s the same kind of high I get from traveling somewhere new or eating out at Rolf & Daughters (my favorite Nashville restaurant). So Saturday, I felt that hosting high when I had some of my favorite ladies all sitting around 1 table to share a meal together. What a beautiful thing that it.

Anyways, since most things are out of season in February, the best-looking produce I could find at Whole Foods was citrus and pear. So I made this fruit salad. And my friends ate it all up. The best part was how well it paired with the pistachio granola with dried cherry compote over yogurt which I also made that same morning. No surprise there — The cardamom in the granola as well as the pistachio was beautiful with the tart and sweet citrus in the salad.

If you are hosting a brunch any time soon, I recommend making these together! If you are not hosting a brunch any time soon, talk your friend into hosting one, and bring these dishes. Or just make them for yourself because they’re delish!