Wintery Fruit Salad With Rosemary

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.

Wintery Fruit Salad With Rosemary

A simple fruit salad with a piney kick that you can eat for breakfast, snack or dessert.
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast, Dessert
Cuisine: Gluten-Free, Plant-based, Vegan
Keyword: Gluten-Free, Healthy, Plant-Based, Vegan
Servings: 4
Author: Shelly
Cost: 5


  • 4 apples - any kind
  • 4 persimmons
  • 4 plums
  • 4 large oranges - or mandarins or pomelo
  • 2-3 asian pears or any pear
  • 2 bananas
  • 1 sprig fresh rosemary - about 20 leaves


  • Peel and dice the fruits and put them in a large salad bowl. Chop the rosemary leaves finely and add it to the bowl.
  • Squeeze in the oranges and pour it into the salad bowl. Toss well and refrigerate until you are ready to eat.

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