Add fruit to a large serving bowl. Drizzle dressing over the top.
Gently toss with a large spoon or silicone spatula to avoid crushing berries.
Chill 15–30 minutes for the best flavor, then toss gently again before serving.
Add mint leaves or a festive garnish right before serving.
Serving and Storage:
Serve this salad chilled for the freshest texture. It’s perfect on a holiday brunch board, beside pancakes or waffles,
or as a bright side dish with a heavier dinner spread. For a dessert-style presentation, serve it in small cups
topped with whipped cream or yogurt.
Storage: Store covered in the refrigerator for up to 2 days.
The fruit will soften and release juices over time, so it’s best within the first 24 hours.
Tip: If making ahead, prep fruit and dressing separately, then toss together right before serving.
Tips:
- Dry fruit well: Excess water makes fruit salad watery and less flavorful.
- Add bananas last (if using): They brown quickly and soften fast.
- Gentle tossing: Raspberries and strawberries bruise easily—mix softly.
- Balance sweetness: Taste your fruit first; adjust honey up/down based on ripeness.
- Keep it crisp: Add apples right before serving for the best crunch.
Variations:
- Creamy Christmas Salad: Use the yogurt dressing for a creamy, tangy version.
- Winter Citrus Twist: Add orange segments and pomegranate arils for extra holiday color.
- Nutty Crunch: Add chopped pistachios or sliced almonds.
- Marshmallow “Fluff”: Fold in mini marshmallows and a little whipped topping.
- Tropical: Add pineapple or mango if you want a sweeter, sunny vibe.
Tips:
- Make it sparkle: Add a tiny pinch of edible glitter (optional) for holiday party fun.
- Serving hack: Serve in clear bowls or glasses so the red/green/blue colors pop.
- Strawberry shortcut: Use sliced strawberries + raspberries only if you want less prep.
- Freshness trick: Keep blueberries whole until mixing for best texture.
Conclusion:
Red, Green, and Blue Christmas Salad is a simple recipe with big holiday impact. It’s bright, refreshing, naturally colorful,
and easy to make ahead. Whether you serve it for brunch, bring it to a potluck, or use it as a lighter dessert,
it adds a fresh, festive touch to any holiday table.
FAQ:
Can I make this salad the day before?
Yes, but for best texture, prep fruit and dressing separately and toss shortly before serving.
What fruits can I substitute?
Use what’s fresh: green apple, honeydew, grapes, kiwi, and pears for green; strawberries, raspberries, and pomegranate for red;
blueberries and blackberries for blue/purple.
How do I keep fruit salad from getting watery?
Dry fruit thoroughly after washing and avoid cutting fruit too far in advance. Toss gently and chill.
Is this salad healthy?
It’s naturally packed with fiber, vitamins, and antioxidants. Keep the dressing light (less honey) if you want it lower sugar.
Can I turn this into a dessert?
Yes—serve with whipped cream, vanilla yogurt, or a scoop of ice cream and a sprinkle of toasted coconut.
