Here in the Eastern United States deciduous trees arrest our attention during this time of year, compelling us to travel along red-maple-lined parkways, into yellow-birch-dotted forests, and onto rusty-red-oak-covered mountains to take in the intense fall color. Similarly, mounds of scarlet, ruby pink, golden and blonde apples and pears, at indoor and outdoor food markets, help set the mood of the season. What finer way to honor the season than with a sweet, crisp seasonal fruit salad?
There is a fruit salad for every season, and the fall season is not lacking in mouthwatering fruit. Make a Fall Fruit and Fennel Salad with snappy Gala and Honey crisp apples combined with mellow, juicy StarKrimson, Bartlett, and Asian pears tossed with fennel root, which its licorice tang, and blend the fruit with the sweet taste of Litehouse Poppy Seed Dressing. This easy-to-make, healthful salad integrates the season’s most plentiful fruits and one of Litehouse’s popular dressings.
Slice the apples and pears into chunks, squeeze fresh lemon juice over the fruit to retard browning. Remove the outer layer of the fennel and slice into sticks or crescents. Mix fruit with the Litehouse Poppy Seed Dressing and add a few fennel fronds for garnish. The salad will keep for two days in the refrigerator—that’s if you have any left over.
Serve Fall Fruit and Fennel Salad on butter lettuce for an efficient, no-fuss way to ensure that your family gets five servings of fruits and vegetables a day throughout the fall season. Here are a few ideas for varying this recipe with seasonal fruits and vegetables:
Apples, persimmons, pomegranates, and watercress
Apples, pears, cranberries, and walnuts
Asian pears, golden raisins, and pistachios
Whether you’re making Fall Fruit and Fennel Salad for healthy weekday snacks or for gracing your holiday table, this salad has the look and taste of the fall season in every bite.