After last week’s Christmas cheesecake bars, I knew we had to do something a little healthier and seasonal this week. The sugared cranberries and the cinnamon coconut cream, however, mean this delicious winter fruit platter isn’t without a little splurgy fun!
Summer fruit seems to get all of the attention. While I love summer fruit as much as (more than, maybe?) everyone else, I do also love winter fruits. The ease of citrus fruits, pears, apples, and pomegranates just can’t be beat.
You can use any kind of citrus you’d like (or have on hand) for this platter. Grapefruit, oranges, pineapple, and blood oranges can all be easily interchanged. And mandarins as well as tangerines are perfect little segments of fruit! The pears can be switched (or added to) apples and persimmons. Whatever you have on hand or in store works perfectly!
Winter Fruit Platter
What I love most about this winter fruit platter is that it’s full of beautiful colors and it’s easy finger food for an appetizer or grazing board. And then best part is that you can enjoy it morning, noon, and night!
While a fruit platter might seem too basic, it’s usually the most popular dish. Especially in winter when dishes seem to be so heavy, some fresh fruit always hits the spot.
I’ve pulled out fruit from our fridge and sliced it up with some trail mix for last minute appetizers before and it’s always a bigger hit than anything else!
Obviously the sugared cranberries can’t just be thrown together last minute (though they are fast and easy). These tasty treats can be made ahead of time, however! Really you can do up to one day in advance, but they’re best made the day you plan to enjoy them!
Coconut Cinnamon Cream
And then there’s the “dip!” This cinnamon coconut cream is to die for and the perfect addition to the pear, apple, or persimmon slices!
WINTER FRUIT PLATTER
Summer fruit gets all the attention, but winter fruits are so bright and full of flavor. Showcase the season's deliciousness on this winter fruit platter filled with sugared cranberries, citrus, pears, pomegranates, and a scrumptious cinnamon, coconut dream for dipping!
- ¾ cup sugar
- ½ cup water
- ¼ teaspoon vanilla extract
- 6 ounces ½ a bag fresh cranberries
Cinnamon Coconut Cream
- 1 13.5-ounce can coconut cream, well chilled
- 1 teaspoon maple syrup
- 1 teaspoon ground cinnamon
- 4 to 5 mandarins or clementines peeled and segments separated
- 1 green pear sliced
- 1 red grapefruit sliced into thin wedges
- Arils from 1 small pomegranate
- Bring ½ cup sugar and ½ cup water to a simmer in a small saucepan over medium heat. Swirl the water and simmer until the sugar completely dissolves, about 1 minute. Remove from the heat and stir in the vanilla. Add the cranberries and stir to coat each berry.
- Use a slotted spoon to transfer the berries to a cooling rack set over a sheet pan or piece of parchment to catch drips. Let cool for 30 minutes.
- Spread the remaining ¼ cup of sugar in a shallow plate or dish. Place the cranberries in the sugar and roll to coat each. Set aside.
Cinnamon Coconut Cream
- Transfer the chilled coconut cream to an electric mixer. Add the maple syrup and cinnamon. Whip on medium, then medium high for about 2 minutes. The cream with start to hold, but be sure to stop before it gets too clumpy. Transfer to a serving bowl.
- Arrange the mandarins, pear, grapefruit, and pomegranate arils on a board or platter with the cranberries and coconut cream. Serve right away.