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This fresh, colorful fruit salad is a perfect wintertime pick-me-up! It’s bright and bursting with the flavors of cranberry, apple, orange and pineapple.
I love this fruit salad for breakfast, for a snack, even for dessert at night. It’s also a beautiful salad to serve at brunch for a crowd. We’ve been making it at the holidays in my family for as long as I can remember.
I love it so much that I make it year-round. My mom and I both stock up on bags of cranberries around the holidays and stick them straight into the freezer. That way I have them available for this salad or cranberry cake or any other yummy treats year-round. Kinda the same way that I keep my pantry always stocked with cans of pumpkin.
I have, over the years, gradually cut back on the sugar in this recipe without noticing at all. What I’ve listed below is about what I use now, but feel free to use a little more or less, depending on your tastes — or the sweetness of your apples.
The only caveat I’ll make is that you must, must have a large and trusty food processor to make this cranberry apple salad. It requires lots of shredding. You’ll get to use that shredding disc you’ve probably never used before. You might not like me if you try to make this with a mini food processor or one that’s on its last legs. That’s why I always make it and share with my mom, whose food processor I think was a wedding present in the 1970s. Not quite up to the challenge.
Also, be sure to use a very large bowl to dump everything in from the food processor and stir it up. No really, use your very biggest mixing bowl – the one you keep on a high shelf or buried back in a cabinet because you never need one that huge. You do for this recipe. Trust me.
Hope this fruit salad brings some brightness to your holiday table or just a dreary winter day. Enjoy!
Cranberry apple salad
A fresh, colorful fruit salad, bursting with the flavors of cranberry, apple, orange and pineapple.
- 1 12-oz bag fresh cranberries
- 2 seedless oranges, peeled
- 4 red apples (such as Fuji, Pink Lady, Gala or Honey Crisp, or a mix)
- 2 green Granny Smith apples
- 1 large can crushed pineapple, well drained
- 1 cup walnuts or pecans, chopped
- 1 1/2 tablespoons lemon juice, from 1/2 lemon
- 1/3 cup granulated sugar
- Rinse and pick over the cranberries for stems and any ruined ones. Run the cranberries through the food processor using the slicing blade. Dump into a very large bowl. Very large.
- Peel and cut oranges into pieces and run through the food processor next. Add to bowl.
- Core and cut up apples (no need to peel), then run them through the food processor, still using the slicing blade, in batches. Add the shredded apples to the bowl.
- Squeeze the lemon juice over the fruit and mix thoroughly with a spoon to prevent browning.
- Add the crushed pineapple, chopped walnuts and sugar to the bowl. Stir to combine with the fruit and get everything well mixed.
- Refrigerate for at least an hour before serving so the flavors can meld together. Keeps in the fridge up to 5 days.
|Amount Per Serving||As Served|
|Calories 222kcal Calories from fat 24|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 0g||0%|
|Dietary Fiber 7g||28%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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