Fall & Winter Fruit Salad

Who says fruit salads are just for the summer?

There’s plenty of beautiful fruit available even in colder seasons, and our customers know that balsamic vinegar is a natural pairing for fruit.

With only 3 grams of sugar per tablespoon, our rich, sweet balsamic vinegar is a healthy way to give your fruit salad a gourmet twist.

October’s flavor of the month is Red Apple Balsamic Vinegar, which is perfect for this recipe.  You can also substitute Vanilla, Dark Chocolate, Fig, Cinnamon Pear, Black Currant, or Pomegranate balsamic vinegars.

Serves 4-6


  • 1 apple

  • 1 pear

  • 2 fuyu persimmons

  • 2 mandarin oranges

  • 2 figs

  • seeds from 1 pomegranate

  • 2 tablespoons of your favorite sweet, dark balsamic vinegar (see above for ideas)


  1. Core the apple and pear. Cut the fruit into ½ inch pieces. Remove the stem, leaves, and any seeds from the persimmons. Cut the flesh into ½ inch pieces. Peel the oranges and remove as much pith as possible. Separate the segments. Cut the stems off the figs and cut the fruit into small slices or wedges.

  2. Combine the fruit in a large bowl.

  3. Drizzle with the balsamic vinegar and toss to combine.

If making ahead of time, toss the apple pieces with a squeeze of lemon juice immediately after cutting them.  Wait until just before serving to add the balsamic vinegar.