Pomegranate Autumn Fruit Salad Recipe

Name: Pomegranate Autumn Fruit Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 4 tablespoons orange marmalade; 2 tablespoons fresh lemon juice; 1/4 cup walnut oil; salt to taste; 1 banana, peeled and diced; 1 teaspoon granulated sugar; Fruit Salad; 1 cup arils from 1-2 large POM Wonderful pomegranates; 4 rings fresh pineapple, 1/2-inch thick, cut into chunks; 2 persimmons, sliced; 1 orange, sliced into segments; 1 grapefruit, sliced into segments; 1 lb. seedless green grapes, cut in half; 4 tablespoons ricotta cheese (optional); 1 tablespoon sour cream (optional)

Servings: persons

Vinaigrette
4 tablespoons orange marmalade
2 tablespoons fresh lemon juice
1/4 cup walnut oil
salt to taste
1 banana, peeled and diced
1 teaspoon granulated sugar
Fruit Salad
1 cup arils from 1-2 large POM Wonderful pomegranates
4 rings fresh pineapple, 1/2-inch thick, cut into chunks
2 persimmons, sliced
1 orange, sliced into segments
1 grapefruit, sliced into segments
1 lb. seedless green grapes, cut in half
4 tablespoons ricotta cheese (optional)
1 tablespoon sour cream (optional)

1
1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2
2. Whisk together marmalade, lemon juice and walnut oil; salt to taste.
3
3. Add banana and sugar; set aside.
4
4. Arrange fruit slices on individual plates and sprinkle with arils.
5
5. Spoon banana vinaigrette on top of fruit.
6
6. If desired, mix ricotta cheese and sour cream; dollop mixture on each plate.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Vinaigrette, 4 tablespoons orange marmalade, 2 tablespoons fresh lemon juice, 1/4 cup walnut oil, and more.

Yes, Pomegranate Autumn Fruit Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pomegranate Autumn Fruit Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions