Winter Fruit Salad with Spiced Yogurt

A combination of winter fruits, such as apples, grapefruits, pomelos, and pomegranate, covered in a spiced yogurt dressing.
A Jerry James Stone Recipe


Green, Red, Salad, Vegetarian, Yellow


  • 1 cup vanilla yogurt
  • 1 pouch of The Republic of Tea Cardamon Cinnamon Herbal Full-Leaf Tea
  • 1 grapefruit, supremed
  • 1 pomelo, supremed
  • 2 fuyu persimmons
  • 2 cup grapes, mixed varieties
  • 2 honey crisp apples
  • 3 mandarin oranges
  • 2 avocados
  • ¼ cup chopped pistachios
  • ¼ cup pomegranate arils
  • Fresh mint
Jump to instructions
Yields 6
Prep Time 15 minutes
Total Time 15 minutes


  • Rip open the tea pouch and pour it into the 1 cup of vanilla yogurt. Mix well. Cover and refrigerate for an hour. This allows the tea to fully infuse the yogurt.
  • Take half of the yogurt and spread it out onto a serving plate.
  • Place the grapefruit across the plate. Place the pomelo across the plate.
  • The best way to store citrus, by the way, is not on your counter. Yes, fruit bowls look amazing with lemons, limes, oranges, and more packed in there but the fruit won’t last as long. Store citrus fruit in the fridge in the vegetable drawer if you can. Don’t keep them in plastic bags or anything airtight. Stored this way, they will last for weeks. Let the fruit come to room temperature before consuming for the best flavor.
  • Cut the 2 persimmons into wedges and place across the plate. Add the grapes. Cut the apples into wedges and add them. Peel the mandarin oranges and break into slices and add them. Pit and cut the avocado into wedges and add.
  • For unripe avocados, you wish to consume quickly, place them in a paper bag with a banana or apple. Sealed this way, they will quickly ripen from the ethylene gas put off by the fruit. Once ripened, consume or place them in the fridge to slow down any further ripening.
  • Drizzle remaining yogurt over the top.
  • Top off with chopped pistachios and pomegranate arils. Garnish with fresh mint and serve.
  • Place any leftover mint in a small jar with water, just like cut flowers. Only the stems should be submerged, not the leaves. Store in the fridge this way, it will keep for weeks.
  • Enjoy!