Winter Fruit Salad

My goodness it has been a while since my last post 😮 !  Sorry about that.  I’ve been pretty insanely busy what with it being Thanksgiving and working at my current rotation, which is at Masonic Villages in Elizabethtown.  Speaking of which, one of my huge projects while I’m there, is working with my fellow intern Cierra to create a Theme Meal.  This is a meal that she and I create, cook, and serve to about 100 employees next week.  We’ve already created and tested all the recipes, so you’ll be seeing them posted over the next few weeks.  Our theme is “Deceptively Delicious”, so we’re trying to work in as many fruits and veggies as we can without making it too obvious that you’re eating something good for you 😉    Today’s post is probably the easiest recipe of our whole meal – Winter Fruit Salad.

So pretty 🙂

Ingredients:

1 (15 oz) can of diced pears (either in light syrup or water – not heavy syrup), drained
1 (15 oz) can of mandarin oranges, drained and sliced in half
2 large apples, cored and diced
2 cups of sliced grapes (sliced in half)
1/2 cup non-fat vanilla Greek yogurt
1/4 cup jam of choice (I used blackberry)

Directions:

1. Mix all fruit together in large mixing bowl.
2. In smaller bowl, whisk together yogurt and jam. Pour this “dressing” over the fruit and mix to coat.

* Note, if you’re planning on making this a day in advance, it’s best to mix the fruit and mix the dressing in separate bowls, and then combine them the day of just before serving.

This recipe yields 6 cups, so 12 half cup servings.

I like to serve it in fancy champagne-type glasses, cause you know, I’m fancy like that.

I just love the colors in this fruit salad. It’s a great dish to take to get-togethers.

Question of the Day: What’s your favorite fruit?  What’s your favorite way to eat it?
A:  My favorite fruit is blackberries.  And I love to eat them plain; they’re perfect just as they are.  Although I did once make a mango, orange, and blackberry cocktail, and that was pretty spectacular…..