Fruit salad often looks like flavorless honeydew, overly ripe pineapple, and if you're lucky, the stray strawberry. Instead of a bowl, how about a board? This fall fruit snack platter was inspired by 90's fruit dip. Served right out of the tub or slathered on a fruit pizza (RIP), it was often on the kid's table with apple slices. I put my California spin on it with an easy date-sweetened yogurt dip, gently spiced with kafe hawaij. This spice blend is fondly known as "Middle Eastern pumpkin spice" and is traditionally sprinkled into coffee or tea.
Serve this board at your next fall brunch, kid's party or at a fall picnic (blankets, cozy sweaters and your favorite seasonal drink encouraged!)
Went apple picking recently? Click here for 12 more of our favorite recipes for how to use up your haul!
- 2 apples, sliced
- 1 pear, sliced
- 1 lemon, juiced
- Handful dried dates, pitted
- Handful fresh or dried figs
- 1 small bunch grapes
- 1 passionfruit, halved
- 1/ 2 cup toasted, shelled pumpkin seeds
- 1/ 2 cup toasted pecan halves
- Fresh pomegranate seeds
- Fresh blackberries
- Fresh sage, for garnish
- Fresh rosemary, for garnish
- Almond butter, for serving
Combine yogurt, date syrup and hawaij (or pumpkin pie spice) in a small bowl.
Toss apples and pears with lemon juice to prevent browning. Arrange fruit, seeds, nuts, and herbs on a platter. Serve with yogurt and almond butter for dipping.