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Tangy Fruit Salad

This is a two salad thanksgiving! And this one is tart, refreshing, and beautiful.

Tangy Fruit Salad

YIELD — 6–8 servings

Another sort of “do whatever you want” style salad, here to take the place (only in our minds, never our hearts) of the canned cranberry sauce (although this is not an either/or thing). Pomegranate seeds, halved figs, or whatever other autumnal fruit would be great here, just be sure to include the citrus and at least one crunchy tree fruit (apple, pear), for adequate acidity and ample crunchiness.

Ingredients

  • 2 oranges, peel and pith removed, thinly sliced
  • 1-1 ½ pounds apples, persimmons, pears and or/ Asian pears, thinly sliced
  • 1 lemon, halved
  • Kosher salt and freshly ground black pepper
  • Aleppo-style pepper, optional
  • Sumac, optional
  • Olive oil, for drizzling

Preparation

  1. Arrange oranges and sliced apples, persimmons and/or pears on a large serving platter or inside a large shallow bowl. 
  2. Squeeze the lemon over the fruit and season with salt and pepper, followed by aleppo-style pepper or sumac, if you have it and feel so compelled. Drizzle with olive oil before serving. 

DO AHEAD: I would do this at the last possible minute to prevent fruit from drying out or oxidizing. Sorry!

LEFTOVERS: If you don’t mind slightly softer fruit, it’s fine the next day for breakfast with yogurt/granola/etc.

Discussion

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