Description
This Fall Fruit Salad features a colorful blend of sweet and tart fruits, drizzled with a light honey-lemon dressing. It’s a refreshing and healthy option for holiday gatherings or as a snack, bursting with flavor and perfect for any occasion.
Ingredients
Scale
- 2 cups of diced apples
- 1 cup of diced pears
- 1 cup of pomegranate seeds
- 1 cup of diced persimmons
- 1 cup of grapes, halved
- 1 cup of diced oranges or mandarins
- 1/2 cup of chopped walnuts or pecans (optional)
- 1/4 cup of honey or maple syrup
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of ground cinnamon (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Wash and Dry the Fruits: Thoroughly wash all fruits under cold water and pat dry.
- Dice the Apples and Pears: Core and cut apples and pears into bite-sized pieces, leaving the skin on if desired.
- Prepare the Pomegranate: Cut a whole pomegranate in half and tap the back to release seeds, or use pre-packaged seeds.
- Dice the Persimmons: Peel and cube ripe persimmons.
- Halve the Grapes: Slice grapes in half for easier eating.
- Segment the Oranges: Peel and cut oranges into segments or smaller pieces.
- Combine the Fruits: In a large bowl, gently mix all diced fruits without mashing them.
- Mix the Dressing: In a small bowl, whisk together honey (or maple syrup), lemon juice, and cinnamon (if using).
- Taste and Adjust: Adjust sweetness or tanginess of the dressing to your preference.
- Drizzle the Dressing: Pour the dressing over the fruit mixture.
- Toss Gently: Carefully toss the fruit and dressing together to coat.
- Add Nuts: Sprinkle nuts over the salad and give it another gentle toss.
- Refrigerate: Cover and chill in the refrigerator for at least 30 minutes to meld flavors.
- Prepare to Serve: Stir the salad gently before serving.
- Garnish: Optionally garnish with fresh mint leaves.
- Serve: Scoop into bowls or onto a platter.
- Enjoy: Savor the burst of flavors and textures!
Notes
- Feel free to add other seasonal fruits like figs or kiwi for variety.
- This salad can be made a few hours in advance; just keep it refrigerated until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes