This time of year is the best for fruit.
Pears, apples, citrus—they’re all exceptionally sweet around this time every year. My grocery store even starts to carry the more exotic fruits like dragonfruit, star fruit, persimmon, and papaya. Pomegranate is fills the shelves. Fresh cut fruit trays are abundant.’
It’s the perfect time to make a fruit salad, in my opinion. The options are endless. I’ve drenched kiwi and apples in a honey-lime dressing before. I’ve gone the more calorific route with vanilla pudding and fruit. This fruit salad, on the other hand, maybe my favorite.
I love things that are salty & sweet, and that’s exactly what this dish brings to the table. Who would’ve guessed that adding roasted sunflower seeds (shelled, of course) would really make a fruit salad pop? That’s exactly what those little nuggets did. Best part? I got about 2 cups of them, already shelled, at the grocery store for less than a dollar.
You can throw whatever fruits you want into a salad, just make sure you have a vast assortment of flavors and textures. I love the apple-strawberry-grape combo and use it for most salads. Those three fruits really pair together quite nice.
For the wow factor, I dropped the big bucks on a large dragonfruit. This is actually the first time I have ever had dragonfruit! My take? It tastes like a seedy mango. It’s ultra sweet, but has a more seedy & fibrous interior. I loved it.
If you’re in the mood for a quick dessert or pick-me-up, this quirky fruit salad is for you.
Sunflower Fruit Salad
Sweet, salty and tangy fruit salad with apples, grapes, strawberries, dragonfruit and roasted sunflower seeds.
- 2 apples (honeycrisp or gala), diced
- 2 cups strawberries, chopped
- 1 cup grapes, halved
- 1 dragonfruit, cubed
- 1/2 cup strawberry Greek yogurt
- 1/2 cup roasted, salted sunflower seeds (shelled)
- Mix all ingredients in a large bowl. Serve topped with more sunflower seeds. Refrigerate until ready to serve.
Mix all ingredients in a large bowl. Serve topped with more sunflower seeds. Refrigerate until ready to serve.
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