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Fall Fruit Salad

October 14, 2016


Light enough for a snack, filling enough for a meal, yummy enough for dessert, this Fall Fruit Salad is so adaptable. It also happens to be a perfect way to use up bruised apples or mushy grapes.   


2 medium pears, cored, diced

2 medium crisp apples, cored, diced 

1 cup red grapes cut in half

lemon juice


Yogurt Dressing:

1 cup plain or vanilla flavored Greek yogurt

1 tsp honey

1/2 tsp cinnamon

1/2 tsp vanilla

1/4 tsp nutmeg (optional)

walnuts or pecans (optional)


Cut fruit and toss with lemon or orange juice to prevent browning. Combine dressing ingredients in 

a small bowl and stir well. Add dressing to fruit right before serving and toss well. Sprinkle with 

walnuts or pecans (optional).   



Add other seasonal fruits like oranges, mango, pineapple or bananas. 

Try raisins or dried cranberries instead of grapes or to replace nuts. 

Serves 6




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