Healthy Holidays: Jewel Fruit Salad

This is one of my favorite desserts ever: It was created by Darienne as a happy accident that came together on a day when nothing else was going smoothly. 

So, after realizing that she would have people over but had nothing ready to serve, she improvised some impromptu snack that turned out to be a huge success:  She sliced up persimmons and apples, pulled apart a pomegranate, and chopped up some dates. The dressing came together quickly, and the final touch was cinnamon and some fresh basil. 

I keep using this recipe for lots of different fruit salads: Pomegranate is a huge success as it adds flavor and crunchiness. I already prepared that with organic chopped Fuji apples, dried figs, strawberries and added fresh grapefruit for a nice finish on the dressing.

Jewel Salad

Pears are a nice substitute for the apples. For tips on using fresh pomegranate, check out this post.

arils from 1/2 a pomegranate

2-3 Fuyu persimmons, peeled and sliced

2 apples, cored, peeled, and sliced

4 dates, pitted and chopped

juice of 1/2 a lemon

water

Dressing:

juice of 1/2 a large orange (about 2 ounces)

2 tablespoons cider vinegar

1 tablespoons honey

1/8 teaspoon cinnamon

1 teaspoon chopped fresh basil (optional)

Combine the lemon juice and two cups of water in a small bowl. Add the apple slices and let sit for 10 minutes (this helps prevent browning), then rinse and drain well.

Set out apple slices, persimmon slices, pomegranate, and dates in separate bowls.

In a small bowl, combine dressing ingredients and whisk until blended. Pour dressing into a cream pitcher or measuring cup to make it easy to pour.

Children can spoon fruit into their bowls and pour dressing over it.

If you're making this without the help of little hands, just combine all the fruit in a large bowl, add dressing to taste, and stir to combine.