This one’s an oldie but goodie from my previous blog, Opera Girl Cooks. I make this simple but unique fruit salad every year, at Thanksgiving or any time while these fall fruits are still in season. Enjoy!
Around here, it’s easy to shop locally and seasonally. Northern California has a bounty of beautiful produce year-round, and mid-November’s selection is one of my favorites. Just as the weather cools down (with a few absurdly nice days thrown into the mix just to catch you off guard, and who are we kidding, it hardly gets below 60ºF around here), persimmons, pomegranates and apples come into season, begging to be combined in a unique fruit salad.
Or, I thought my idea was unique, anyway. Turns out that Elise over at Simply Recipes used the same combination of fruits in her own salad years back in 2007! But hey, great minds think alike, right? In Elise’s version, she dresses the fruit salad with lemon juice, honey, and mint. I went in a more warm and cozy direction, sprinkling in some toasted, sliced almonds and a touch of cinnamon. My version would make a perfect addition to your Thanksgiving dessert spread, providing a welcome respite from all of the heavier, more traditional options. The recipe is easily doubled or tripled to meet the demands of your guest list, too — just use more fruit if you’re serving a big crowd.
Thanksgiving Fruit Salad
- 4 medium fuyu persimmons diced small
- 2 medium fuji or pippin apples diced small
- 1 1/2 cups pomegranate arils from one medium-large pomegranate
- 1/2 cup toasted sliced almonds
- 2 tablespoons clover honey
- 1/4 teaspoon ground cinnamon
- Combine all ingredients in a medium mixing bowl.
- Use a large mixing spoon to gently fold the ingredients until fruit is evenly covered with the honey and cinnamon.