The Kitchen · Something Sweet
Italian Harvest Fruit Salad
From The Kitchen · a prep-ahead staple
A bright, naturally sweet way to end a meal — crisp fruit, toasted walnuts, and just enough lemon and honey to bring it together.
Scale
Ingredients
- 2 Honeycrisp apples, cut into small cubes
- 2 ripe Bartlett pears, cut into small cubes
- 1 cup red grapes, halved
- 1 cup green grapes, halved
- ½ cup toasted walnuts, chopped
- ⅓ cup dried cherries or dried cranberries
- ¼ cup fresh parsley, finely chopped
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- Pinch of sea salt
Method
- Cut the apples and pears into small, even cubes. In a large bowl, combine them with the grapes, walnuts, dried cherries, parsley, and lemon zest.
- Whisk together the lemon juice, olive oil, honey, and sea salt.
- Pour over the fruit and gently toss.
- Refrigerate for 20–30 minutes before serving.
Nutrition highlights
- Fiber-rich
- Healthy fats
- Naturally sweet
- Holidays
- Brunch
- Dinner parties
Gina's tip
This tastes even better after the flavors have mingled for about 30 minutes.
Coach's Note
This is what dessert looks like when it's made of real fruit — nobody leaves the table feeling heavy, and everyone goes back for more.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina