Winter fruit salad with oranges, kiwi, grapes and pistachios

By Nikola · Precision Nutrition L1 · Sources checked 5 November 2026

From November to February, oranges, kiwi and pomegranates are in season, just when the summer berries have gone from the shelves. This salad puts them together with grapes, a squeeze of lemon, fresh mint and chopped pistachios for crunch. No sugar is added: ripe fruit is sweet enough. It takes 15 minutes and works as breakfast, as dessert or as something fresh after a heavy winter meal.

Portion: a bowl of about 200 g each · Difficulty: Easy · Diet: Vegan, gluten-free, no added sugar

Winter fruit salad with oranges, kiwi, grapes and pistachios

Oranges, kiwi, grapes and pomegranate with lemon, fresh mint and chopped pistachios. No added sugar, no cooking, ready in 15 minutes.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Desserts

Servings 4 servings

Calories 158 kcal

Ingredients

  

• 2 medium oranges 280 g peeled
• 3 kiwis 200 g peeled
• 200 g seedless grapes red or green (about 1 1/3 cups)
• 80 g pomegranate seeds from 1/2 fruit, about 1/2 cup
• 30 g shelled pistachios 1/4 cup, roughly chopped
• 1 tbsp lemon juice 15 g
• 5 g fresh mint a small handful of leaves

Instructions

 

• Cut the top and bottom off each orange, stand it on the board and slice away the peel and white pith in strips, following the curve of the fruit. Cut it into 5 mm rounds or segments and keep the juice from the board.
• Peel the kiwis and cut them into half-moons. Halve the grapes.
• For the pomegranate seeds, cut the fruit in half, hold one half cut side down over a bowl and tap the skin firmly with a wooden spoon. Pick out any white membrane.
• Put the oranges with their juice, the kiwi, grapes and pomegranate seeds in a wide bowl, add the lemon juice and turn everything gently.
• Tear the mint leaves over the fruit, scatter the pistachios on top and serve within an hour.

Keyword breakfast, dessert, fruit salad, gluten-free, grapes, kiwi, mediterranean diet, mint, no added sugar, no cooking, oranges, pistachios, pomegranate, vegan, winter, winter fruit salad

Nutrition per serving

Per serving, 1/4 of the salad (about 200 g), calculated from USDA FoodData Central for each ingredient.

Data: USDA FoodData Central, SR Legacy: Oranges, raw, all commercial varieties (FDC 169097); Kiwifruit, green, raw (FDC 168153); Grapes, red or green (European type, such as Thompson seedless), raw (FDC 174683); Pomegranates, raw (FDC 169134); Nuts, pistachio nuts, raw (FDC 170184); Lemon juice, raw (FDC 167747); Peppermint, fresh (FDC 173474). Weights are for the peeled fruit. The sugars all come from the fruit itself; none are added. The mint record has no value for sugars, so the sugars line leaves it out (5 g of leaves in the whole bowl). Carbohydrate is USDA “by difference” and includes fibre.

Swaps and variations

• A little sweeter: drizzle 1-2 tsp honey over the bowl before serving. Honey is not included in the nutrition values, and with it the salad is no longer vegan.
• Other citrus: mandarins or clementines instead of oranges, or a pink grapefruit for a slightly bitter edge.
• Other nuts: walnuts or toasted almonds instead of pistachios.
• Breakfast bowl: spoon it over Greek yogurt or an unsweetened plant yogurt.
• Spice: a pinch of cinnamon over the top.

Storage

Best within an hour or two of making it. It keeps up to 1 day in a closed container in the fridge, but the kiwi softens and the oranges release more juice, so add the pistachios and mint just before serving. Not suitable for freezing.

Related

• Recipes: Greek yogurt and pomegranate parfait · Pomegranate, walnut and parsley salad · Baked figs with Greek yogurt and honey
• Encyclopedia: Oranges · Kiwi · Grapes · Pistachios
• Diet: Mediterranean diet · 7-day Mediterranean meal plan

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