Fall Fruit Salad Recipe
Crisp and refreshing, Fall Fruit Salad is made with a cornucopia of autumn fruit. Easy to make and customize with your favorite additions.
Servings: 6
Cost: $10
Equipment
- 1 serving bowl
Ingredients
- 1 tablespoon honey
- 3 tablespoons water
- 2 apples cored and chopped
- 2 pears cored and chopped
- 2 oranges peeled and segmented
- 1 grapefruit peeled and segmented
- 3 kiwifruit peeled and chopped
- 1 cup pomegranate arils
- 1 cup dried cranberries
- 1/2 cup chopped candied pecans
- 1/2 cup citrus juice
- 1/2 tablespoon brown sugar
- 1/4 teaspoon cinnamon
Instructions
- In a small bowl, whisk together the honey and water.
- In a large bowl, add the apples and pears. Pour the honey mixture evenly over the fruit and toss to combine. The enzymes in the honey will help keep the fruit from browning. Alternatively you can use lemon juice in place of the honey.
- Add the orange segments, grapefruit segments, kiwi, pomegranate and cranberries to the bowl. Set aside.
- Squeeze the juice of the inside of the oranges and grapefruit into a bowl (it should measure at least half a cup.)
- Add the brown sugar and cinnamon. Whisk to combine.
- Pour the dressing over the fruit and toss to coat. Sprinkle with the pecans and serve.
Notes
Fruit Salad is best served the same day it's made but leftovers will keep for up to 3 days in the refrigerator.
Nutrition
Calories: 289kcal | Carbohydrates: 65g | Protein: 3g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 43mg | Potassium: 480mg | Fiber: 9g | Sugar: 51g | Vitamin A: 718IU | Vitamin C: 89mg | Calcium: 67mg | Iron: 1mg