Festive Holiday Fruit Salad

The Black Cat Kitchen
by The Black Cat Kitchen
4 servings
1 hr 15 min

Amidst all of my holiday baking, I realized I was creating a lot of fairly *unhealthy* desserts. I wanted to make a fruit salad that was festive for the holidays, but still had a little bit of that sparkly/sugary treat aspect. So, not entirely healthy, but you can always add or omit added sugar here.

The inspiration for this really was the remaining cucamelons I had from my summer garden. I know! Leftovers in December? It was pretty crazy. We had such a long growing season this year, that I harvested these actually in November and kept them in the fridge for a bit. If you have never had a cucamelon, they can be pretty tart. Somewhere of a cross between a cucumber and lemon in flavor in my opinion. They are a great addition to sweet and savory dishes. In place of them you can use diced cucumbers and a squeeze of fresh lemon juice.

Be creative with the fruits you use, I just used what was around and somewhat seasonal for me. I used greens and reds to keep with the holiday theme and I really like the way it turned out. The sugared cranberries really add that special festive touch. I have included a recipe for making sugared cranberries below. If you plan to include them, I recommend you make these first with enough time for them to settle. I hope you enjoy!

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Festive Holiday Fruit Salad
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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Fruit Salad
  • 1/2 Honeydew melon
  • 1 Pomegranate arils or seeds
  • 4 Kiwi, peeled and sliced in circles
  • 1 dozen cucamelons, sliced OR 1 cucumber, diced
  • 1 C sugared cranberries (recipe below)
  • 1 Tbsp honey for top drizzle (optional)
Sugared Cranberries
  • 1 C fresh cranberries
  • 1/2 C water
  • 3/4 C granulated sugar, divided
Fruit Salad
Start by making your sugared cranberries
Chop your honeydew, peel and slice kiwis, peel and remove seeds from pomegranate, slice cucuamelons
Toss all ingredients together in a serving dish
Drizzle with honey
Sugared Cranberries
In small saucepan, stir together 1/2 C sugar and full amount of water. Bring to simmer until sugar dissolved.
Remove from heat and stir in cranberries until covered in simple syrup mixture
Let cranberries steep for about 10 minutes.
Carefully remove them with a slotted spoon.
Roll cranberries in remaining granulated sugar
Let them settle for about an hour. I like letting mine rest on a wired baking rack with parchment underneath to catch the drips
You store these at room temp for a couple days in a sealed container.
If you store with a couple tsp of rice, the rice will help soak up any extra moisture and keep cranberries fresher for longer.
*Also, don't toss that leftover cranberry simple syrup! Stir it into mixed drinks, teas, soda, etc.
  • Feel free to omit added sugar by adding regular cranberries and no honey.
  • 'cook time' is 1 hour if you make sugared cranberries and allow them resting time.
The Black Cat Kitchen
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