Whether it’s the chilly temperatures or the all around cheer, holiday fare tends to be rich and sweet. You can satisfy the craving for candy – ahem, nature’s candy – with this autumn fruit salad.
The juice and zest of lemon offset the condensed sugar in dried figs and apricots. With its pears, apples, and persimmons – this little bowl of love has autumn written all over it. But in case there’s any confusion, a hint of cinnamon and sprinkle of pomegranate seeds makes it ultra clear – you’re fully embracing the bounty of the fall season.
Autumn Fruit Salad
- 8 dried apricots
- 4 dried figs
- 1 lemon
- 1/2 pomegranate
- 1 qt filtered water
- 1/2 c raw honey
- 1 cinnamon stick
- 3 Fuyu persimmons
- 2 pears
- 1 apple
- Split the vanilla bean in half lengthwise.
- Chop dried apricots and figs and set aside. Zest and juice lemon. Remove seeds from pomegranate (see our tip below to do this easily).
- Fill a medium saucepan with water. Add the honey, cinnamon stick and lemon zest. Bring to a boil, and cook until all the honey is dissolved. Let it cool for just a few minutes (it should still be hot) and then stir in the dried figs and apricots. Let it cool completely.
- Peel and coarsely chop persimmons. Peel, core, and chop pears and apple. Place fresh fruit chunks in a large bowl, and toss with the lemon juice.
- Once the syrup with dried fruit has cooled, pour it over the apples and pears. Chill overnight in the refrigerator, covering the bowl with plastic wrap.
- The next morning, remove and discard cinnamon stick from syrup.
- Using a slotted spoon, remove fruit from syrup and put into serving bowl or individual bowls. Garnish with pomegranate seeds before serving.