fall Fruit Salad
Seasonal fall fruits marinated in a bright citrus, herb and spice syrup make a fresh way to finish off your dinner. The longer the fruits marinate, the deeper the flavors of the dish.
Serving size: 6
Calories per serving: 163
1/2 cup sugar
1/2 cup dried cranberries
2 sprigs rosemary
1 cinnamon stick
2 navel oranges
1 cup seedless red grapes, halved
1 cup seedless green grapes, halved
1 cup pomegranate seeds
2 ripe pears, preferably bartlett or comice, cored and cut into bite-size pieces
2 sweet, crisp apples, such as honeycrisp or pink lady, cored and cut into bite-size pieces
Discard the rosemary, cinnamon and orange zest. Strain the syrup through a sieve into a small bowl; set aside. Add the cranberries to a large bowl.
Remove the remaining zest from the oranges using a paring knife, following the shape of the fruit. Carefully cut between the sections to release whole segments and add to the bowl with the cranberries. Add the red and green grapes, pomegranate seeds, pears and apples to the bowl and toss together.
Pour half the reserved syrup over top of the fruit and toss to coat. Cover the bowl with plastic wrap and refrigerate, tossing occasionally, for at le1 hour and up to 4 to let the fruit marinate in the syrup. Before serving, taste and add additional syrup as desired.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.