Christmas Fruit Salad with Cranberry-Orange Glaze

A fresh and festive Christmas Fruit Salad tossed in a bright cranberry-orange glaze. Perfect for holiday dinners and Christmas parties.

This Christmas Fruit Salad is a simple but stunning holiday side dish filled with festive red, white, and green fruit. The mix of fresh seasonal produce keeps it light and refreshing, while the homemade cranberry-orange glaze adds just the right touch of Christmas flavour.

It’s the perfect addition to any holiday table, whether you’re hosting a big gathering or bringing a dish to share, and those little pineapple stars make it especially fun and eye-catching.

Tips for Best Results

• Cut fruit evenly: Keep everything roughly bite-sized so the salad mixes well and looks balanced in the bowl.
• Prevent browning: Toss apples and pears with a little orange or lemon juice as soon as they’re cut.
• Cool the glaze fully: Adding warm glaze will soften the fruit, so let it cool completely before using.
• Chill before serving: A short rest in the fridge helps the flavours develop without breaking down the fruit.
• Add berries last: Strawberries are more delicate, so fold them in gently at the end to keep them fresh.
• Make it sweeter: Use a cranberry cocktail blend instead of pure cranberry juice if you prefer a less tart glaze.
• Presentation tip: Use a small cookie cutter to make pineapple star shapes for a festive touch.

Ingredients & Substitutions

• Pineapple: Fresh is best for cutting star shapes, but pre-cut pineapple works in a pinch.
• Pears: Any variety will do; choose ripe but firm fruit so the pieces hold their shape. I used Asian pears this time.
• Apples: A mix of red and green adds great colour contrast. Substitute with all one type if preferred.
• Kiwi: Thick quarter slices hold up well in the salad.
• Green grapes: Halved for easier eating; can be swapped for more kiwi or melon.
• Berries: Fresh cut strawberries add a bright pop of red. Raspberries are more delicate so I picked out a cup of the firmest ones I could find.
• Pomegranate arils: Fresh or packaged both work.
• Cranberry-orange glaze: Made from cranberry juice, orange juice, maple syrup, warm spices, and zest. Honey may be used in place of maple syrup, and the spices can be adjusted to taste.

Looking for More Christmas Recipes Featuring Fresh Fruit?

Check out more of my favourite Christmas recipes!

Light, airy, and festive, this Christmas Pavlova Wreath is topped with whipped cream, raspberry coulis, fresh fruit, and sugared cranberries!

This festive White Chocolate Cranberry Tart has a graham cracker crust, tangy cranberry layer, creamy ganache, and sugared cranberry garnish!

Sweet-tart Cranberry Fluff Salad combines cranberries, pineapple, marshmallows, nuts, and whipped topping—a festive and creamy holiday treat!

Christmas Fruit Salad with Cranberry-Orange Glaze

Yields: 10 servings | Prep time: 20 minutes | Cook time: 5–7 minutes

Ingredients

For the salad:

• 2 cups fresh pineapple, cut into small chunks or star shapes
• 2 medium pears, diced
• 1 medium red apple, diced
• 1 medium green apple, diced
• 3 kiwis, peeled and cut into thick quarter slices
• 1 cup seedless green grapes, halved
• 1 cup fresh strawberries, hulled and quartered/halved
• 1 cup fresh raspberries
• 1 cup pomegranate arils

For the cranberry-orange glaze:

• ½ cup 100% cranberry juice (unsweetened or reduced-sugar)
• ¼ cup fresh orange juice
• 2 tbsp maple syrup (or honey)
• ½ tsp finely grated orange zest
• ¼ tsp ground cinnamon
• Pinch ground ginger

Directions

1. Prepare the fruit
   • Cut pineapple into small chunks or use a star-shaped cookie cutter for a festive look.
   • Dice pears and apples into bite-sized pieces, tossing them lightly with a little orange juice to prevent browning.
   • Cut kiwis into thick quarter slices, halve the grapes, and quarter the strawberries.
   • Combine all prepared fruit in a large mixing bowl.
2. Make the glaze
   • In a small saucepan, combine cranberry juice, orange juice, maple syrup, zest, cinnamon, and ginger.
   • Bring to a simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until slightly reduced and glossy.
   • Remove from heat and cool completely.
3. Assemble the salad
   • Pour the cooled glaze over the fruit and toss gently to coat.
   • Chill in the refrigerator for 30–60 minutes to let the flavours meld.
4. Serve
   • Transfer to a serving bowl or platter.
   • Garnish with a few extra pomegranate arils and fresh mint leaves for a festive finish.

Continue to Content

Yield: 10 Servings

Christmas Fruit Salad with Cranberry-Orange Glaze

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

A fresh and festive Christmas Fruit Salad tossed in a bright cranberry-orange glaze. Perfect for holiday dinners and Christmas parties.

Print

Ingredients

For the salad:

• 2 cups fresh pineapple, cut into small chunks or star shapes
• 2 medium pears, diced
• 1 medium red apple, diced
• 1 medium green apple, diced
• 3 kiwis, peeled and cut into thick quarter slices
• 1 cup seedless green grapes, halved
• 1 cup fresh strawberries, hulled and quartered/halved
• 1 cup fresh raspberries
• 1 cup pomegranate arils

For the cranberry-orange glaze:

• ½ cup 100% cranberry juice (unsweetened or reduced-sugar)
• ¼ cup fresh orange juice
• 2 tbsp maple syrup (or honey)
• ½ tsp finely grated orange zest
• ¼ tsp ground cinnamon
• Pinch ground ginger

Instructions

1. Cut pineapple into small chunks or use a star-shaped cookie cutter for a festive look.
2. Dice pears and apples into bite-sized pieces, tossing them lightly with a little orange juice to prevent browning.
3. Cut kiwis into thick quarter slices, halve the grapes, and quarter the strawberries.
4. Combine all prepared fruit in a large mixing bowl.
5. In a small saucepan, combine cranberry juice, orange juice, maple syrup, zest, cinnamon, and ginger.
6. Bring to a simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until slightly reduced and glossy.
7. Remove from heat and cool completely.
8. Pour the cooled glaze over the fruit and toss gently to coat.
9. Chill in the refrigerator for 30–60 minutes to let the flavours meld.
10. Transfer to a serving bowl or platter.
11. Garnish with a few extra pomegranate arils and fresh mint leaves for a festive finish.

Recommended Products

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• 
  9 Pack Small Glass Dessert Bowls
• 
  Pyrex Glass Mixing Bowl Set
• 
  Large Salad Bowls

Nutrition Information:

Yield:

10

Serving Size:

1 cup
Amount Per Serving: Calories: 159Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 6mgCarbohydrates: 38gFiber: 8gSugar: 24gProtein: 3g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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