Winter Fruit Salad Cinnamon

My sister called me the morning of her holiday open house in a mild panic, asking if I could bring something that felt special but wouldn't require heating up her already-packed oven. I grabbed winter citrus from the farmers market and decided to make a fruit salad, but not just any fruit salad, one with a warm-spiced dressing that would make people pause mid-bite and ask what made it taste like winter itself.

Watching people taste this at the party was genuinely funny, because they'd take a bite expecting standard fruit salad, then their eyes would widen as the cinnamon and vanilla hit. My brother-in-law asked for the recipe before he'd even finished his first bowl, and my mom started making a mental note about bringing it to Thanksgiving the next month.

Ingredients

• Mandarin oranges: I use whatever feels easiest to peel, whether it's Cuties or clementines, since you're segmenting them anyway and the natural sweetness is what matters.
• Fuji apples: They hold their shape better than softer varieties and don't turn brown as quickly, which honestly saved me more than once when I prepped these a few hours ahead.
• Pomegranate arils: These give you little bursts of tartness that keep the whole salad from feeling one-note, plus they look stunning.
• Granulated sugar: This dissolves cleanly into the dressing without any graininess, unlike other sugars I've tried.
• Water: Plain water lets the spices be the star rather than fighting with other flavors.
• Cinnamon sticks: Whole sticks infuse more gracefully than ground cinnamon, which can make the dressing look murky.
• Vanilla bean: If you can find it, the actual bean with its tiny seeds makes the dressing taste like you've done something really thoughtful, though paste or extract works in a pinch.

Instructions

Combine your dressing ingredients:

In a small saucepan, pour in the sugar and water, then lay in your cinnamon sticks and split vanilla bean (or add your paste or extract, though I'd recommend waiting until after cooling if using extract). You want everything visible in the pan so you can see the magic about to happen.

Simmer gently:

Turn your heat to medium and let the mixture bubble quietly, stirring now and then until the sugar completely dissolves and the liquid turns a pale golden color. This takes about 5 to 10 minutes, and the kitchen starts smelling like the holidays the moment those cinnamon sticks hit the warmth.

Cool everything down:

Remove the pan from heat and let it sit at room temperature for about an hour, which is perfect timing if you're prepping other things. Once it's cooled, fish out the cinnamon sticks and vanilla pod (if you used a whole bean), and if you held back on extract, stir it in now.

Prepare your fruit:

While the dressing cools, peel your mandarins and break them into segments, dice your apples into bite-sized pieces, and remove all those pomegranate arils (a little tip: do this over a bowl so you catch any juice). The colors alone will make you feel like you're putting together something worth the effort.

Bring it together:

In a large bowl, toss all your fruit together gently, then drizzle that cooled dressing over top and give everything a careful toss so every piece gets coated. Serve right away or chill until you're ready, knowing it'll be just as good either way.

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My mom made this for a small dinner party and one guest, who said she never liked fruit salad, had three servings and asked us to stop talking about her to let her finish. That's when I knew this recipe had crossed from nice-to-have to worth keeping in your regular rotation.

When to Make This

This salad shines during the winter months when mandarin oranges and pomegranates are at their peak, so think December through February. It's also one of those dishes that works for everything from casual brunches to formal holiday gatherings, and it never looks like an afterthought on the table.

Making It Your Own

Once you nail the base dressing, you can play around with the fruit depending on what looks good at your market. I've added sliced pears for earthiness, thrown in kiwi for brightness, and even used persimmons when I found beautiful ones at the farmers market.

Storage and Serving Wisdom

Store the dressing in an airtight container in the refrigerator for up to a week, and keep your prepped fruit separate until you're ready to combine them. This way you can actually have most of the work done ahead without watching your apples turn dark.

• If you're making this for a crowd, double the dressing recipe so you have enough without the fruit swimming in liquid.
• For a lighter version, use three-quarters cup of sugar instead of a full cup, and it'll taste less syrupy but still distinctly special.
• Serve this chilled, and if you want to get fancy, pour a little sparkling wine or light white wine over each serving right before people eat it.

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This winter fruit salad has become the dish I automatically suggest when someone asks me what to bring to a gathering where you want to feel like you've done something thoughtful without spending hours in the kitchen. Once you taste how a simple cinnamon vanilla dressing transforms everyday fruit, you'll understand why.

Recipe FAQ

→ Can I use other fruits besides mandarin oranges and apples?

Yes, adding sliced pears, kiwi, or persimmons can enhance the flavor and variety of the salad.

→ How do I prepare the cinnamon vanilla dressing?

Simmer sugar, water, cinnamon sticks, and vanilla bean until sugar dissolves. Cool the mixture before drizzling over fruit.

→ Is it necessary to use a vanilla bean for the dressing?

No, vanilla bean paste or pure vanilla extract can be substituted if a vanilla bean is unavailable.

→ Can the salad be prepared ahead of time?

Yes, prepare the dressing and let it cool in advance. Toss with fruit just before serving or chill after mixing.

→ What dishes pair well with this winter fruit salad?

It complements sparkling wine or a light white wine and works as a refreshing side or appetizer during festive meals.