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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).   

 

Modifications: 

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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