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Pineapple Pomegranate Fruit Salad
Sweet pineapple, juicy oranges, and crisp grapes meet a surprisingly sophisticated dressing in this vibrant fruit salad. The secret here is a quick homemade syrup infused with fresh rosemary and vanilla, which elevates the bowl far beyond your standard brunch side. Bright ruby pomegranate seeds add a tart crunch that balances the natural sweetness of the tropical fruit. It's a refreshing option that works just as well for a light breakfast as it does for a healthy dessert.
Equipment
- Saucepan
- Stovetop
Ingredients
- ¼ cup sugar
- 1 sprig fresh rosemary, slightly bruised with side of knife
- ½ teaspoon vanilla extract
- Pinch of salt
- ¼ cup water
- 4 large navel oranges
- 1 pound fresh pineapple chunks
- 1 pound large seedless grapes, halved
- 1½ cups pomegranate seeds
Instructions
- 1Combine the sugar, bruised rosemary sprig, vanilla extract, salt, and water in a small saucepan. Warm the mixture over medium-high heat just until the sugar dissolves. Remove the pan from the heat and let it cool completely.
- 2Slice the tops and bottoms off the oranges using a sharp paring knife, then carefully carve away the remaining peel. Hold the fruit over a large bowl and slice between the membranes to release the orange segments directly into the bowl. Doing this over the bowl ensures you catch all the sweet juices.
- 3Add the pineapple chunks, halved grapes, and pomegranate seeds to the bowl with the oranges. Pour the cooled rosemary syrup over the fruit and toss gently to coat everything evenly.
Notes
- Storage: Keep the covered fruit salad in the refrigerator for up to one day. The fruit will release more juices as it sits.
- Make ahead: You can prepare the rosemary syrup up to a week in advance and store it in the fridge.
- Prep tip: If you're short on time, you can buy pre-cut pineapple and pomegranate arils from the produce section.
