Fall Fruit Salad
| Servings | Prep Time |
| 12Group | 1Hour |
|
|
Ingredients
Fruit Salad
- 1 Red GrapefruitSectioned, membrane removed
- 2 PersimmonsSlices (for garnish) and small wedges
- 2 ApplesCubed
- 2 PearsCubed
- 2Cups GrapesCut in Half
- 2 Mandarin OrangesSectioned
- 1/2Cup Pomegranite Seeds (Arils)
- 1/2Cup Pumpkin Seeds (Pepitas)
Dressing
- 1/2 Cup Greek YogurtI use Fage
- 2Tsp Lemon Zest
- 2Tbsp Fresh Lemon Juice
- 1/2Tsp Cinnamon
- 1/4Tsp Nutmeg
- 2Tbsp Pure Maple Syrup
- 1Tsp Vanilla
Instructions
- Prepare the fruits. I used lemon juice on the pears and apples to prevent browning.
- Combine all of the fruits and refrigerate before serving
- Mix all of the dressing ingredients together and chill.
- 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.
- Add the sliced Persimmons to the top of the salad. I also added a pumpkin tangerine to add a festive touch.
Recipe Notes
The 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.