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Winter Fruit Salad

Lidey Heuck

A good fruit salad is a must-have for any brunch spread. It may sound odd, but I like to dress my fruit salads the way I would a regular salad, with a sprinkle of salt and a drizzle of olive oil. Of course, fresh fruit is delicious on its own, but these savory additions add a richness that makes any bowl of fruit—but especially one with winter citrus—taste more like a composed dish than a fruit cup. In this recipe, I suggest using a mix of citrus so the salad is colorful, but please don’t feel like you have to buy every kind of orange at the store. Two varieties will do just fine.

1. Using a small serrated knife, peel the oranges and grapefruit and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin rounds (no thicker than ½ inch), remove any visible seeds and pith, and place in a large bowl. Halve and core the pear, then cut crosswise into ¼-inch-thick slices and add to the bowl.

2. Add the sugar and kosher salt and toss gently. Arrange the fruit on a flat serving platter along with any juice that has accumulated in the bowl. Sprinkle the pomegranate arils on top, drizzle with the olive oil, garnish with the mint and a sprinkle of flaky salt (if using), and serve.

Excerpted from Cooking in Real Life: Delicious & Doable Recipes for Every Day. Copyright © 2024 by Lidey Heuck. Photography copyright © 2024 by Dane Tashima. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.