Fall Fruit Salad w/ Vanilla Citrus Glaze

Im not a big fan of fruit, but this salad is definitely a Fall favorite. (And with a surplus of persimmons and pomegranates growing in our yard, it’s convenient, too). Make it your own by substituting any of the fruits for your favorites. The spiced glaze is as versatile as it is yummy.

Phe Count:

23 - 31 mg phe / serving
Yield: 6 - 8 servings

Ingredients:

1.5 small apples (your choice)
2 fuyu persimmons
3 clementines (like cuties) or roughly 3/4 cup mandarin orange slices
1/2 Asian pear
1/3 C pomegranate seeds

For glaze:
1/4 C lemon juice
1.5 Tbsp agave (or your favorite natural sweetener)
.75 tsp of pure vanilla extract
1/4 tsp ground cinnamon (packed)
1/4 tsp ground ginger (packed)

Directions:

Cut all fruit into bite size chunks. I don’t skin any of them, because I like the extra crunch (and fiber). Place all in a large bowl and finish by adding the pomegranate seeds.
To prepare the glaze, whisk all ingredients together. You can adjust the level of spice and sweetness, based on preference. This recipe is not super sweet (relying more on natural sugars from the fruit) and both the cinnamon and ginger are pretty pronounced.

HELPFUL TIP**
If you’re working with a fresh pomegranate, try cutting it in half and submerging it into a large bowl of water to prevent a red-stained mess. Break each half into smaller pieces and the seeds will fall into the water. Use your fingers to remove any stragglers that remain in the white flesh (called the ‘albedo’) and discard. Then use a strainer to remove the seeds from the water.