I’ll never forget the night my husband and I stumbled upon the mind-blowing combo of fruits and rosemary. It was back in 2010, right after we’d moved to Los Angeles from Israel. We were checking out Sage Vegan Bistro in Echo Park, and let me tell you, it was a total game-changer for us. Up until that moment, we’d always associated the piney, woody scent of rosemary with roasted potatoes. But this funky pairing opened our eyes (and taste buds) to a whole new world of possibilities.

Now, when it comes to making this fruit salad, you’ve got some flexibility. Feel free to use as many different types of fruits as your heart desires, or keep it simple with just 2-3 kinds. The real key here is to make sure you’ve got oranges, clementines, or grapefruit in the mix. Their juice is like the glue that holds this salad together, elevating all the other flavors and making them sing.

For the summer fruit salad version click here.