- Maple syrup or honey – 1 Tbsp
- Ground cinnamon (optional) – 1 tsp
Optional Add-Ins:
- Sliced persimmons – 1 cup
- Shredded coconut – ½ cup
- Cubed sharp cheddar cheese – 1 cup
Instructions
1. Prepare the Fruit
- Core and chop apples and pears into bite-sized pieces.
- Place them in a large mixing bowl and drizzle with lemon juice. Toss gently to coat and prevent browning.
- Add halved grapes, pomegranate arils, and dried cranberries to the bowl.
2. Toast the Nuts
- In a small dry skillet over medium heat, toast pecans or walnuts for 2–3 minutes, stirring frequently, until fragrant and lightly golden.
- Remove from heat and let cool slightly.
3. Dress and Season
- Drizzle maple syrup or honey over the fruit mixture.
- Sprinkle with cinnamon if desired.
- Gently fold in any optional add-ins such as persimmons, shredded coconut, or cubed cheddar cheese.
4. Add Nuts and Serve
- Just before serving, add the toasted nuts and toss gently to combine.
- Serve chilled or at room temperature for best flavor and texture.
Optional Garnishes
- Fresh mint leaves
- A drizzle of balsamic glaze
- A dollop of Greek yogurt or whipped cream for added creaminess
Chef’s Tips
- Prevent Browning: Toss apples and pears in lemon juice immediately after cutting.
- Balanced Flavors: The combination of sweet, tart, and nutty flavors creates a well-rounded salad.
- Texture Variety: Use toasted nuts for crunch and consider adding coconut or cheese for extra dimension.
- Make Ahead: This salad can be prepped a few hours in advance, but add nuts last to retain their crispiness.
This Autumn Harvest Fruit Salad is colorful, refreshing, and perfect for celebrating the flavors of fall in every bite.