This winter fruit salad has become my go-to when I want something that feels festive without fuss. I first made it on a chilly December afternoon when I had a surplus of mandarins and a single lonely vanilla bean in the pantry. The combination of bright citrus, crunchy Fuji apple, and jewel-like pomegranate arils tossed with a simple cinnamon-vanilla syrup immediately elevated an ordinary fruit bowl into something that felt celebratory. The textures — silky syrup coating juicy segments, the slight chew of apple, and the pop of pomegranate — make each bite interesting, and it brightens even the greyest winter table. I discovered how perfectly accessible this is: the dressing is just sugar, water, cinnamon, and vanilla, simmered for a few minutes and then cooled. No heavy creams, no complicated emulsions. It holds the fruit together, adds a gently spiced sweetness, and keeps the fruit from oxidizing too quickly. Serve it in a simple glass bowl for light holiday gatherings or spoon it over yogurt or ice cream as an easy dessert. This dish is one of those rare recipes that feels special yet is simple enough for last-minute entertaining.

Ingredients

• Mandarins: 10 medium mandarins, peeled and segmented. Choose firm, heavy mandarins with bright skin for the juiciest segments; clementines or satsumas also work well.
• Fuji apples: 4 large Fuji apples, cored and diced. Fuji apples hold their texture and provide a crisp contrast to citrus; leave the skin on for color and fiber.
• Pomegranates: 2 medium pomegranates, arils removed. Look for fruit that feels heavy for its size; the arils add sweetness, tartness, and striking color.
• Granulated sugar: 1 cup granulated sugar for the syrup. Standard white sugar dissolves easily and yields a clear, glossy coating.
• Water: 1 cup water to dissolve the sugar and infuse the spices; simmer briefly to concentrate the flavors.
• Cinnamon sticks: 2 whole cinnamon sticks for a warm, aromatic backbone; remove before serving.
• Vanilla bean: 1 whole vanilla bean, split and scraped, for deep, fragrant vanilla notes. If unavailable, substitute 1 teaspoon pure vanilla extract added after cooling.

Instructions

Make the cinnamon-vanilla syrup: In a small saucepan combine 1 cup granulated sugar and 1 cup water with 2 cinnamon sticks and the split vanilla bean seeds and pod. Place over medium heat and stir until the sugar dissolves. Bring to a gentle simmer, watching closely so it does not boil vigorously, and simmer for 3 to 4 minutes to let the spices bloom. Remove from heat and allow to cool to room temperature, about 1 hour; the cooling time lets the syrup intensify and the vanilla infuse fully. If using vanilla extract, add it after the syrup has cooled. Prepare the fruit: While the syrup cools, peel and segment 10 mandarins, removing as much of the white pith as possible for the cleanest flavor. Core and dice 4 large Fuji apples into bite-sized pieces; toss them immediately into a bowl to keep pieces together. Remove arils from 2 pomegranates by cutting in half and tapping the back with a wooden spoon over a bowl, or submerge halves in water and gently coax the seeds out to reduce juice splatter. Combine all fruit in a large mixing bowl. Toss and serve: Stir the cooled syrup to recombine any settled vanilla and cinnamon flavor, then pour the desired amount over the fruit — start with 3 to 4 tablespoons for a lightly glazed salad and add more if you prefer sweeter results. Gently toss the fruit with a wide spoon or your hands to coat without bruising delicate segments. Serve immediately at room temperature for the best texture. If you plan to serve later, store the dressing separately and toss just before serving to avoid soggy fruit.

Storage Tips

Store leftover dressed fruit in an airtight container in the refrigerator for up to 24 hours; after that the segments, especially mandarins, will begin to break down and release more juice. The cinnamon-vanilla syrup stores separately in a sealed jar in the fridge for up to 5 days and will thicken slightly when cold — warm it briefly in the microwave or in a small saucepan to return it to pouring consistency. For freezing, remove the arils and segments and freeze only if you plan to use them in smoothies; texture will degrade on thawing, so frozen fruit is not ideal for maintaining the crisp, fresh bite this dish is known for.

Ingredient Substitutions

If mandarins are not available, substitute with 6 to 8 clementines or 8 small tangerines; aim for roughly the same total weight of fruit. If you prefer a less sweet dressing, reduce the sugar to three-quarters cup or use a natural sweetener like maple syrup (note: maple will change the flavor profile). For vanilla, if you do not have a vanilla bean use 1 teaspoon pure vanilla extract added after cooling. Swap Fuji apples for Granny Smith if you want more tartness, or Honeycrisp for sweeter, juicier bites. You can also add 1 cup of seedless green grapes halved for additional texture.

Serving Suggestions

Serve in a clear glass bowl to show off the jewel tones, garnished with a few whole mint leaves for color and bright aroma. For breakfast, spoon over plain yogurt and add a sprinkle of toasted oats or granola. At dessert, serve alongside vanilla ice cream or lightly sweetened whipped cream, and drizzle extra syrup over the top. Pair with baked brie and crusty bread for a holiday appetizer spread, or offer as a palate-cleansing side with roasted meats at a festive dinner.

Cultural Background

Fruit salads are a universal comfort food with local variations across many cultures. Using citrus and pomegranate is particularly evocative of winter markets in Mediterranean and Middle Eastern traditions where pomegranate and citrus are abundant in winter months. The warm spice of cinnamon paired with vanilla nods to traditional holiday aromatics in Western cuisine. This preparation blends those ideas into a simple modern dish that honors seasonal produce while remaining approachable for contemporary home cooks.

Seasonal Adaptations

In colder months, keep the spices and fruit as written; in milder seasons, lighten the syrup by reducing sugar to one-half cup and adding a squeeze of fresh lemon for brightness. For late winter or early spring, swap pomegranate for a cup of diced strawberries when they are in season, or add a handful of chopped nuts like pistachios for crunch during holiday entertaining. For a fall twist, roast diced apples briefly with a touch of butter and then cool before combining with the citrus for a warm-cool contrast.

Meal Prep Tips

Prep fruit early by segmenting mandarins and coring apples a few hours before serving; keep each fruit in separate airtight containers and combine just before dressing to preserve texture. Make the cinnamon-vanilla syrup up to 5 days ahead and store refrigerated. If planning for a buffet, place the syrup in a small pitcher so guests can dress their own portions, reducing the chance of soggy fruit on the table.

This salad is a small celebration of seasonal produce — easy to scale, delightful to taste, and a dependable favorite when you want a dish that looks as special as it tastes. Try it once and you may find it becoming a winter staple in your home as it has in mine.