I’ll admit that this recipe is practically two whole seasons late, but I had the pictures lying around and I thought I should share anyway. Plus, these fruits are still plentyful in February and we should enjoy them before we get infatuated with the fruits of the warmer months when spring rolls around!
I wanted to make a fruit salad that captured the deep flavors of the colder season while keeping the refreshing flavor to pack as part of my lunch for work. I knew I had apples, bananas and nectarines… not the first fruits that come to mind when you think of fruit salad, but the perfect fruits for a fall or winter fruit salad. I threw them together with a little of this, and a little of that, and voila! Delicious!
1 red delicious apple
2 tbsp shredded coconut
1/2 cup chopped pecans
1/4 cup agave nectar
2 tbsp ground flax seed
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
- Toss all the fruit together in a bowl with the agave nectar and coat.
- Sprinkle on the flax seed and mix thoroughly.
- Add most of the pecans and shredded coconut but leave for the topping. Mix together
- Finally, add the rest of the coconut and pecans to top it off… and serve!
- If you are not going to eat this right away, I would recommend adding the banana to the salad right before you eat it because otherwise it will brown without its protective peel.
- Add or substitute with pears and peaches for something a little different.
- Add a teaspoon of maple syrup for a heavier flavor.
- experiment with the amount of cinnamon and nutmeg to your personal taste buds!
4 Servings: 199 calories, 12g fat, 0mg cholesterol, 10mg sodium, 189mg potassium, 23g carbohydrate, 4.3g fiber, 12g sugar, 3g protein