This fruit salad is fun to make around the winter holidays when pomegranates are big and juicy. Use different kinds of apples and pears if you can find them to enjoy the different colors and flavors they impart.
- 3 apples (different colors and varieties)
- juice of 1/2 lemon
- 2 tablespoons spring or filtered water
- 2 pears, medium ripe
- 2 Satsuma tangerines, clementines, or navel oranges
- seeds of one pomegranate
- 1 tablespoon maple syrup (optional)
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup shredded, unsweetened coconut, plus more for garnishing
- Slice apples and pears into bite-sized pieces. They can be thin slices or chunks, depending on your preference. Place sliced fruit into a large glass bowl and drizzle with lemon juice and water. Toss together to coat apples and pears, then drain before fruits release their own juices. This will ensure that apples and pears do not brown.
- Peel tangerines and peel into sections. Add to fruit bowl.
- Remove seeds from pomegranate by cutting pomegranate in half and tapping the back of the pomegranate with a large wooden spoon until seeds fall into a large bowl. Remove remaining seeds gently with your hands and take out any pith that went into the bowl. Add seeds to the fruit bowl.
- Toss with maple syrup and/or cinnamon, if desired. The salad is great on its own, but has a sweeter taste with the maple syrup and/or cinnamon.
- Add shredded coconut and toss together gently.
- When serving the salad, top with some additional coconut.