Fall Fruit Salad
Servings Prep Time
12Group 1Hour
Servings Prep Time
12Group 1Hour
Ingredients
Fruit Salad
Dressing
Instructions
  1. Prepare the fruits. I used lemon juice on the pears and apples to prevent browning.
  2. Combine all of the fruits and refrigerate before serving
  3. Mix all of the dressing ingredients together and chill.
  4. Just prior to serving add the seeds and the dressing to the fruit. Add just enough dressing to lightly coat. I used about 1/2 of the dressing.
  5. Add the sliced Persimmons to the top of the salad. I also added a pumpkin tangerine to add a festive touch.
Recipe Notes

IMG_0824The dressing on this salad will separate if combined to far in advance and the seeds will get soggy.  Be sure to dress the salad just prior to serving.  Enjoy!

An additional footnote.  We had the leftover salad for lunch today.  It was still delicious.  The pears and apples had not browned and remained crisp and all the other fruits retained their consistency and flavor…an unexpected treat!

***Pumpkin tangerine.  Peel the fruit and add a stem.  I usually use a short stalk of celery, but for Sunday I used the stem of the persimmon.