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Fruit salad with tangerines and pomegranate in a small glass jar.
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Fall Fruit Salad Recipe With Pomegranate

This vibrant fall fruit salad combines crisp apples, juicy plums, and sweet persimmons with pomegranate seeds and a hint of cinnamon for a cozy, seasonal twist on traditional fruit salad.
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Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 6
Author: Eloïse

Ingredients
 

  • 1 large apple
  • 2 persimmons
  • 3 Sungold kiwis
  • 4 small red plums
  • 4 tangerines + 1 extra for juicing
  • 0.55 lb (250 g) seedless grapes
  • 1 pomegranate
  • 1 dash of cinnamon

Instructions
 

  • Apple and persimmon dice on a small wooden cutting board.
    Apple and persimmons: Quarter and core the apple. Cut the apple and persimmon into strips and dice into small pieces. You don't have to peel the persimmons.
  • Plum and golden kiwi dice on a wooden cutting board.
    Plums and kiwis: Peel the kiwis and pit the plums, then dice them into small pieces.
  • Tangerine and grape pieces on a wooden cutting board.
    Tangerines and grapes: Peel the tangerines, remove any thick white strings, and separate them into wedges. Cut the wedges and grapes into small pieces.
  • Pomegranate: Cut off the top of the pomegranate to reveal the white membranes inside. Score along each membrane line from top to bottom, then gently pull the sections apart. Tap out the seeds over a bowl or use your fingers to pull them out.
  • Large mixing bowl with yellow speckles filled with fruit salad.
    Combine: Add all the fruits to a large bowl. Cut the extra tangerine in half and squeeze it over the mix. Sprinkle with cinnamon (optional), and toss gently to combine.

Notes

  1. Storage: You can store the fruit salad in a large airtight container in the refrigerator for up to 3 days. After that, the fruits will get soggy.
  2. For easy grab-and-go snacks, divide the fruit salad into individual jars to keep in your fridge.
  3. Top with chopped nuts (e.g., pecan nuts, hazelnuts, almonds) or some homemade granola for some crunch.

Nutrition

Calories: 233kcal | Carbohydrates: 59g | Protein: 3g | Fat: 1g | Fiber: 6g | Sugar: 31g
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