Many years ago, I began a tradition with my family of serving brunch on Christmas Day. I adopted this tradition, in part, due to my desire to shorten the amount of time I spent in the kitchen on Christmas preparing the meal.  After hosting my first Christmas brunch, I was sold on the idea and it has stuck all these years later.

Now just days away from Christmas, I’m beginning to think about what I’d like to serve for this year’s brunch. Our gathering will be small and intimate. I like keeping brunch simple and including dishes that can be prepared ahead of time or require minimal work on Christmas morning. A few favorites that are always on the menu include a baked ham, quiche, Elbeskiver (traditional Danish pancakes), and today’s recipe—Winter Fruit Salad.

This bright and beautiful fruit salad adds a festive flair to our Christmas brunch.  It’s simple to make and offers a healthy option to the feast. And it’s a fruit salad that’s not reserved only for Christmas, but one that can be made often when pomegranates are in season. In fact, I’ve already made up a few batches of this colorful salad. Oh, I can’t get enough of it. 

Winter Fruit Salad

1 fresh pineapple
1 large pomegranate
8-10 kiwis
½ cup shredded coconut
½ cup chopped walnuts

Directions:

1. Peel and core pineapple. Cut pineapple into small chunks and place in a large bowl.

2. Separate seeds from pomegranate and add seeds to the bowl with pineapple.

3. Remove skin from kiwis. Slice each kiwi and add to bowl.

4. Add shredded coconut and chopped nuts to fruit. Gently toss salad and refrigerate until ready to serve. If desired, serve with vanilla yogurt.