Low Oxalate Winter Fruit Salad (refined sugar-free)

Low Oxalate Winter Fruit Salad shares this fruit salad recipe that is so special & delicious, plus what fruits to eat on a low oxalate diet.

Course Dessert, fruit salad, Salad, Side Dish

Cuisine American

Keyword fruit salad, gluten-free, low oxalate, paleo, real food, refined sugar-free, vegan

Prep Time 20

Total Time 20

Servings servings

Calories 166kcal

Author Megan

Cost $8

2 whole apples (or 1-½ apples if they're big) Gala, Fuji, Pink Lady or Granny Smith, peeled, sliced and slices cut in half
1 cup blueberries strawberries and/or cherries (I used all three), frozen and defrosted (If using strawberries or cherries, cut in half, or in slices for larger strawberries)
1-½ cups pineapple fresh, cut into bite-size pieces
2 large dates chopped
5 figs frozen fresh, or fresh, sliced
1 whole Fuyu persimmon peeled, sliced and slices cut in half (These are easiest and best to find fresh in November.)
2 Tablespoons mint fresh, chopped or sliced, or use small leaves
1 banana Add just before serving to prevent browning.
2 Tablespoons lime juice fresh
1 Tablespoon agave nectar or maple syrup

Combine prepared fruits and fresh mint in large mixing bowl: apple slices, berries (sliced if larger), pineapple cut up, dates chopped, figs sliced, optional Fuyu persimmon (if available), fresh mint leaves and banana if you're going to serve immediately; otherwise, wait until shortly before serving to add banana.
Add lime juice and agave/maple syrup, and toss to coat well.
Serve, or place in fridge loosely covered for up to a few hours before serving.