Fall Fruit Salad

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Submitted by: Claudia Holwill
Rating: 
Makes: 10 servings adjust
This is a recipe from Brock's "Brunch for the Lazy" class at Hill's Kitchen. Best for the east coast where you have a large selection of apples throughout the fall.

Directions

Ingredients

  • 1⁄2 cup Cranberries, fresh or frozen
  • 2 tablespoons Water
  • 4 tablespoons Sugar
  • 1 pinch Salt
  • 2 tablespoons Lemon Juice

Step 1

Mix cranberries, lemon juice, water, sugar and salt into a sauce pan. Heat over high until it comes to a boil, then reduce to a simmer until the cranberries have all popped. Transfer to a bowl and let cool.

Ingredients

  • 2 Oranges, peeled and sectioned, with sections cut in half
  • 2 Apples, core and cut into 1/4" pieces
  • 2 Pears, core and cut into 1/4" pieces

Step 2

Mix together in a bowl, top with the cranberry dressing.

Ingredients

  • 1⁄4 cup Slivered Almonds, toasted at 350 degrees for 5 minutes

Step 3

Top with almonds and serve.
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