Wintery Fruit Salad With Rosemary

I remember the day and place my husband and I discovered the combination of fruits and rosemary. It was in 2010 when we moved to Los Angeles from Israel, at Sage vegan bistro in Silver Lake. It was a revelation. Because for years I experimented with flavors and I never thought to use it in non-savory dishes. I always associated the piney wooden scent of the rosemary with roasted potatoes but since that day I think about apples and pears when I sniff it. 

You can make this salad with as many fruits you like or with only 2-3 kinds, as long as you have at hand oranges, clementines or grapefruit . Their juice binds the salad.

Wintery Fruit Salad With Rosemary

A simple fruit salad with a piney kick that you can eat for breakfast, snack or dessert.
Prep Time10 mins
Total Time10 mins
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
  • 4 persimmons
  • 2 bananas
  • 2-3 asian pears or any pear
  • 4 plums
  • 1 small sprig rosemary - (about 20 leaves)
  • 4 oranges (or mandarines or 2 grapefruit,)
  • ¼ teaspoon orane blossom (optional)


  • 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 or grapefruit. Add the orange blossom and toss. Serve in individual bowls or glasses.

Leave a Reply