A Fruit Salad—With Dressing and Everything

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There are fruit salads: strawberry, blueberry, kiwi, honeydew, cantaloupe, brown banana (or maybe: cantaloupe, honeydew, pineapple).

And then there are salads with fruit:

But what we seem to be missing is an entirely-fruit salad that’s treated like a salad, with a dressing and garnishes. It might seem counterintuitive to try for this in the winter, but—breaking news—we have fruit: pomegranates and pears, apples and citrus of all stripes.

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And the sturdy fruits of right now can hold up after they’re cut, especially when citrus graces the bounty, and they can withstand a big ol’ dressing. A creamy one, even—and one that doesn’t steer the salad closer to ambrosia or a Waldorf salad or, oh boy, Jello salad.

The dressing here has tahini and coconut milk, a streamlined version of Sarah Britton’s Enlightened Tahini Sauce. It’s probably been stripped of its enlightenment, but it makes something that nears a fruit salad with substance—that’s not just fruit or fruit hiding behind a lettuce leaf.

Welcome to the world, fruit salad!