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Fruit salad of winter fruits and nuts

I reveal to you my way of making a variety of fruit salads, along with a recipe for one of the favorites in our house, made from autumn / winter fruit with cute crunchy toppings.

Fruit salad may not sound like something that requires a recipe, but if you haven’t tried adding crunchy nuts or seeds, dried fruits and spices before, then you could certainly give this recipe a chance, or rather, an idea!

Joke aside, if anyone uses this post as inspiration for future fruit salads, you can thank my dear. Although I imagined somewhere in my head that everyone does that, it seems to him that it is only made in this way in our country and that it is very worth spreading.

In short, the thing is to add coarsely chopped walnuts, almonds, hazelnuts, cashews or whatever you have from the chopped fruit found in the house, and then a few seeds if they are found in the pantry, then goji berries, dry grapes or cranberries and season it all with vanilla, cinnamon, cardamom or some spice you like.

You need really little time, you will get a fruit salad that is richer and more nutritious than the exclusively fruit one. Therefore, it can be a snack during the day, but also a great treat when unexpected guests come. It would be ideal if you also had thick yogurt or whipped sweet cream to serve on the side. Yum!

Since I wanted to give you a secret on how not to make this treat boring, I had to do it through some specific recipe. We are in the winter period, so what is better than using colorful fruits that can be bought in stores at this time – oranges, kiwis, pomegranates and the usual apples and bananas. Everything fits great in taste and texture, and is one of my favorite combinations.

The general “rule” when choosing fruit is to be ripe, not green, but not overripe. It tastes best if you buy it when it’s time. First of all, in this case it is usually not harvested while it is still quite firm and immature and has not matured in chambers and in supermarkets. At least that should be true if it is grown in your country, and if you can choose, choose just that.

I would also like to mention that due to its nutritional properties, it would be best to use fruit whose rind is edible, without peeling. It is a source of fiber, especially insoluble in water (great for digestion). On the other hand, I know that there is always the question of cultivation and safety (because of pesticide residues), so in the end no one is sure what is better. What we do know is that it is better to eat any fruits and vegetables than to replace them with “safe” packaged foods.

If you are making a salad to use overripe fruit, then do not mix it with some very crunchy (say green apples) and try to serve it immediately – it will become watery when standing, lose its shape and everything will look like it was made a few days earlier. .

If the fruit is too sweet, add a little lemon juice, and the same goes if you serve the salad a few hours later or the next day (although this is only for the family :)). You can always spice up the sweetness by adding maple syrup or honey over a salad that you have already poured into bowls.

When we have all those additives that I mentioned, when I have the opportunity, I try to use more ingredients, which again differ in taste and texture – just as is the case with fruit. I like to combine nuts that are firm, like unpeeled almonds, with some softer ones like walnuts or cashews. If for any reason you don’t eat nuts, toasted sunflower seeds and pumpkin are a great substitute. Also, my indispensable addition are hemp seeds that I usually have in my pantry, and whose benefits I wrote about in the post for energy bars with carob. They are soft and have a slightly raw taste, which in my opinion is a nice addition.

Dried fruit is a great addition, especially if the fruit you use is not sweet enough. Raisins or cranberries are a good choice, but I usually just put in a handful of goji / goji berries. They are not sweet, but they are bright in color, very healthy, they have an interesting taste when they swell in a salad, and they are pleasantly chewy, which is another difference.

The fruit mainly gives flavor, color and volume to the fruit salad, but all the extras that are an integral part of this recipe are due to it becoming irresistible and balanced in every sense. It becomes a real explosion of taste, at the same time crunchy and juicy, light and concrete, refreshing and filling.

Let your imagination run wild, use the fruit you have or love and make it a great snack!