Where I live it is starting to get cold and I even woke up this morning with snow dusting the ground. I guess winter is really starting to creep up on us. Although my brain is starting to think in terms of winter, I believe we can still enjoy some fall treats. It only comes around once a year, so let’s keep the pumpkin and apples out as long as possible! So bear with me for a couple more fall-inspired treats. Who knows, maybe you can use them in your Thanksgiving dinners?
I was asked to make a fruit salad for a gathering this weekend. The easy thing to do would have been grab a few easy fruits, cut them up, and serve them. Or, even just do apple slices. Although that is easier, it’s not how my brain thinks. I always like to bring something different, and as always, keep it healthy. I like to trick people’s taste buds making them think they are eating something that has a ton of sugar, when in reality it doesn’t have any. That’s what this recipe is all about. The Fall Fruit Salad was inspired by fall fruits, apple cider and chai tea. As I am typing this, my taste buds can already start to feel that unique blend of spices all come together. There is a glaze that tops this salad that will satisfy your fall spice cravings.
The fall fruits I use are apple, pear, orange, grapefruit, pomegranate, and persimmon. Fall, huh? Now If you have never used a persimmon before, but it is a high fiber fruit that can be eaten when it’s hard for a more tart taste or when it is very ripe for a sweeter flavor. I like to use them when they are on the less ripe side because they stay together better and have less sugar. (If you are staying away from sugar and are limiting your fruit intake, take out the persimmon and add another pear or grapefruit).
I wanted to put a paragraph about how I cut the fruit. I did add some fruits that need an explanation on how to prepare them. All fruits are in bite sized pieces, except the pomegranate.
The persimmon can be eaten like an apple. So I cut it up in the same way I would an apple.
For the pomegranate I cut off the top and bottom and then scored the outside on either sides of where the pulp indents into the center of the fruit. Then the fruit breaks off where the largest area of seeds are. You can throw most of the pulp out without getting it into the seeds. Once all of the seeds are in a bowl, fill the bowl with water and any remaining pulp will float to the top and you can discard it.
The Grapefruit and Orange were first peeled. Then I broke them in half without separating the individual pieces. Then I took a paring knife and carefully shaved off the outside covering from both sides of the fruit. Then I cut those up in bite sized bites. I wanted this salad to be uniform and didn’t want to be annoyed from the fibrous part of the grapefruit or orange while you are eating this.
Ingredients
2 apples, chopped to bite-sized pieces
1 pear, chopped to bite-sized pieces
1 grapefruit
2 oranges, (one for salad and other for juice)
1 persimmon
2/3 cup pomegranate seeds
1/2 teaspoon Stevita Stevia
2 Tablespoon Xylitol
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (fresh grated is preferred)
2 stars of anise
1/8 teaspoon cardamom
1/8 teaspoon cloves
1 teaspoon vanilla extract
Directions
- Cut up all of the fruit (minus one of the oranges) into bite sized pieces. Put the pomegranate seeds in a separate bowl and put the rest of the fruit in a serving bowl and refrigerate. Directions for cutting up the fruit is explained above.
- In a small saucepan add the juice of 1/2 orange, sweeteners and spices. Heat on medium until the xylitol and stevia have dissolved. Turn the heat down to low and simmer for 5 minutes.
- Take the glaze off of the heat and let sit for 15 minutes to start to cool down
- Strain the glaze through a mesh strainer into a small bowl. Drizzle on top of the fruit and mix until combined. Add the pomegranate seeds, give the whole salad a stir to combine. Refrigerate until you are ready to serve.
Enjoy!
This picture shows you more of the persimmon fruit. It’s always fun to find new fruits and vegetables to use in recipes.
Join Dr. Meghan's Insiders
Don't miss out on anything! Join my healthy living newsletter for encouragement right to your inbox to kickstart your health in a simplified way!
Leave a Reply