go eat
! RECIPE SUBMITTED BY JANET PARÉ
AUTUMN AMBROSIA FRUIT SALAD
This creamy, festive, fruit salad makes a great appetizer or sidedish. With apple season here and holidays on the horizon, this dish makes a great addition to any menu.
FOR THE DRESSING: 8 oz. cream cheese, softened 1 cup sour cream 1/2 cup brown sugar 1 tsp. vanilla FOR THE SALAD: 4 apples, cored and diced* 1 lb. seedless grapes, red, green or both 1 cup dried cherries, cranberries, golden raisins, or combination of each 1 cup walnuts or pecans, chopped and divided into 3/4 cup for salad and 1/4 cup for topping 1/2 cup shaved coconut, for topping * I used Gala, Pink Lady, Granny Smith and Honey Crisp but any crisp, tart variety will do. 26 GO LOCAL SEPTEMBER 2020
Dressing: In a medium bowl, combine cream cheese, sour cream, brown sugar and vanilla until smooth and creamy, about 2 - 3 minutes. Salad: In a large bowl, combine apples, grapes, dried fruit, and 3/4 cup nuts. Add the dressing and toss to coat. Refrigerate at least 3 hours. When ready to serve, top with extra nuts and coconut. Enjoy!
JANET PARÉ is a home cook who began baking with her Memere (grandmother) at the age of 6. Retired and living in Southampton with her dog, Ziggy and cat, Elie Mae, she now enjoys cooking for family and friends.
