We were invited to a brunch yesterday honoring recent newlyweds.   I was asked to bring a fruit salad.  Pretty simple…right?   First you must understand that many of those attending the brunch are paleo  including the hostess.  In addition, I am more than slightly intimidated by the cooking skills of the host and hostess.

I like to consider myself  a master of summer fruit salads….fall salads, not so much.  After scouring the internet and discarding a simple Waldorf apple salad, I decided to strike out on my own.  I wanted to use fall fruits, and incorporate additional seasonal  treats only found at this time of year.  I wanted to stretch and try additions that I have never used before.

I had on hand red grapes, apples…Fuiji, and Honey Crisps, a red grapefruit, a pomegranate and Red Anjou pears. a variety I had not used before.  On Friday I went on a search for something more exotic and found Satsuma mandarin oranges and Persimmons.  I also added toasted pumpkin seeds to my basket….I hadn’t done a jack o lantern this year…so no seeds on hand.

I have never purchased pomegranates or Persimmons.  I tend to do the familiar especially with fruits.  Selecting for ripeness and correct preparation can be intimidating.  I had never seen the Satsuma mandarins before….amazingly delicious!

I was excited about the combination

The dressing…another matter.  Most had sugar.  I wanted something to bind and enhance, but let the fruit shine.  Nothing sounded just right.  Finally I settled on a yogurt dressing with cinnamon and maple.  I knew it would be great with the fruits selected.