So, because last weekend wasn’t going to be busy enough, I felt the need to have people round for brunch on Sunday. It’s a good thing I’m cute when I’m getting ready for parties or I’d be so, so dumped. It’s also a good thing half my guests bailed at the last minute; the ones that DID show up were HUNGRY.
Anyway, I planned on doing my usual brunch menu: Eggs Mornay, bacon, biscuits, asparagus vinaigrette, coffee cake, and fruit salad. But, with fall in the air, my usual fruit salad (pineapple, melon, kiwi, & strawberry layered in a glass bowl) didn’t really seem appropriate.
Instead, I turned to some slightly more seasonal fruit. The WF had some gorgeous Honeycrisp apples and Asian pears (on sale-sweet!), and I grabbed a pomegranate, some figs, and a couple of Bartlett pears as well. With a few toasted walnuts on top, I figured I’d be in business for a crunchy, sweet, seasonally-sensitive salad.
I did, however, need to address the whole oxidization issue, which kind of harshed my mellow. While it’s a fall salad, I didn’t want all my fruit to be straight-up brown and mushy. THAT’S not cool.
I figured that an acidic little dressing would help keep the fruit looking its best for at least a little while. Lemon juice was the obvious candidate, but I decided to cut it with boiled cider so all my lovely fall fruits would taste like themselves and not like… lemon. And flavor-wise, this worked out really well. The boiled cider lent autumnal nuance to everything and the lemon brightened and lightened as only it can. If you don’t have boiled cider on hand, I’m sure maple syrup–the REAL thing, if you please–would be lovely as well.