Fall Fruit Salad (Print version)
A bright fall fruit salad with crisp apples, pears, persimmon and pomegranate in a light maple-lemon dressing. Ready in 15 minutes.
# Ingredients:
For the salad
01 -
1 large Honeycrisp apple, cored and diced
02 -
1 large Bosc or Bartlett pear, cored and diced
03 -
1 Fuyu persimmon, peeled and diced
04 -
3 mandarin oranges, peeled and segmented
05 -
1 cup red grapes, halved
06 -
1/2 cup pomegranate arils
07 -
1/3 cup toasted pecans
08 -
2 tablespoons fresh mint leaves, torn
For the dressing
09 -
2 tablespoons fresh lemon juice
10 -
1 tablespoon pure maple syrup
11 -
1/4 teaspoon ground cinnamon
12 -
Tiny pinch of fine sea salt
# Instructions:
01 -
Warm the pecans in a dry skillet over medium heat for about 5 minutes until fragrant. Tip them onto a plate to cool.
02 -
Core and dice the apple and pear into half-inch pieces. Peel the persimmon and dice it the same way. Peel and segment the mandarins and halve the grapes. Place all fruit into a large bowl.
03 -
Whisk the lemon juice, maple syrup, cinnamon and salt together in a small bowl. Taste and adjust; it should be tart and barely sweet.
04 -
Pour the dressing over the fruit and fold gently so the orange segments stay intact. Scatter the pecans, pomegranate arils and torn mint on top just before serving.
# Good to know:
01 -
Best served within 2 hours of tossing for optimal texture.
02 -
Toss apples and pears with lemon juice first if prepping more than 20 minutes ahead.