This Phase Two fruit salad screams fresh and fall! It’s a delicious and nutritious side dish to a holiday meal. And if I have left overs, I love to put some in a bowl, topped with a tablespoon of almond butter, fresh dash of cinnamon, maybe a little swirl of honey and handful of almonds or pecans to liven it up again! So yummy!
*Side note: I would love to encourage you to buy organic apples. Their thin skins don’t put up too much of a barrier to harmful pesticides, so this a fruit we want to invest in buying organic. They are part the “Dirty Dozen” that is known to have the heaviest pesticide load when grown conventionally.
2 organic green apples
2 medium jicama
juice of 1/2 lemon
3/4 cup dried cranberries (unsweetened, no sugar added)
3/4 cup crushed pecans
1/2 cup raw local honey
1/2 teaspoon ground cinnamon
Peel, julienne, then dice or chop the jicama. Chop the apples, discard the cores. Add chopped apples and jicama to a medium size bowl. Squeeze lemon juice over and toss to coat. Cover with plastic wrap and refrigerate over night to soften and enhance sweetness.
The next day, transfer to your serving bowl. Drizzle in honey and toss to coat. Add in cranberries and pecans. Sprinkle in cinnamon, toss again. Serve and enjoy!