Brighten up your winter days with this Spiced Winter Fruit Salsa!
I was asked to participate in the #JuiceCentral campaign as a member of the Healthy Aperture Network. I was compensated for my time.
Spring and summer fruits get all the glory. I get it. It’s hard to compete with plump, ripe, and super sweet strawberries or blueberries or an ultra-juicy watermelon. But during these cold months there are also some in-season stars that can brighten up dreary days and provide a great nutritional boost.
This Winter Fruit Salsa is the perfect way to consume more fruit during the winter months. Did you know that 80% of Americans don’t eat the recommended amount of fruits and vegetables each day? 80 percent! That’s a huge number of people not getting their recommended amount of plant power from fruits and veggies.
After adding a variety of winter fruits for the salsa, I used 100% pomegranate juice to make a spiced syrup that gives this winter fruit salsa a unique and delicious winter flavor.The cool thing is that the pomegranate juice provided a natural way to add a bit more sweetness, but it also added to the nutritional profile. 100% fruit juice without added sugar is filled with important vitamins and minerals just like whole fruit and one serving of it is considered one serving of fruit. You’re getting potassium, vitamin C, folate, magnesium and valuable plant compounds from the juice. I feel comfortable using juice to naturally sweeten in my cooking or baking while boosting the nutrients of what I’m making.
This Spiced Winter Fruit Salsa makes a great appetizer or snack. It would make a fresh and healthy addition to any line up of party food. I also think it looks pretty and festive if you need another appetizer for the upcoming holidays.
I served these with cinnamon chips. You can buy them or make your own like I did here. I also think this Winter Fruit Salsa would be a fun topping on pancakes or waffles or even yogurt, so if you have leftovers, get creative!
- ½ cup 100% pomegranate juice
- 2 teaspoons corn starch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 large pear, diced (I did not peel)
- 3 kiwis, peeled and diced
- ½ cup cut grapes (cut into ¼s or ⅛s, depending on their size--I used large black grapes)
- 1 large pomegranate, arils removed (about 1½ cups)
- ⅛ teaspoon salt
- 1-2 tablespoons raw honey, to taste (optional)
- In a small sauce pan, heat the juice, corn starch, cinnamon, and ginger over medium low heat. Cook, stirring occasionally, until it becomes a thick syrup, about 8 minutes. Remove it from heat and allow it to cool completely.
- Meanwhile, dice your fruit and mix it together in a large bowl.
- When the syrup is cooled, add it to the bowl of fruit.
- Add the salt and stir everything until it's combined.
- Taste and add 1-2 tablespoons honey, if desired.
- Allow to chill in the refrigerator before serving.
- Serve with cinnamon chips. Enjoy!