One of my favorite childhood food memories is the fruit salad we made every year for Thanksgiving. You know the one: fruit cocktail (with some extra pineapple tidbits thrown in, and maybe some coconut) and then that very famous whipped topping stirred in. I liked to pick through the bowl while spooning my serving to look for the maraschino cherries hiding behind the pear chunks. So, every year since my childhood (NOT saying how many that is, BTW) I put a dish at my table that has some sort of fruit in it on Thanksgiving Day.
I wanted to update this fruit salad – so I subbed a fabulous new Australian style yogurt for the whipped topping, and I must say I like this version better. Noosa is a brand I tried in Seattle at the International Food Blogger Conference in September this year. It is an Aussie yogurt – and so delicious that I swooned. Truly, truly smooth and creamy and so flavorful. I recommend you drop whatever you’re doing and run to the nearest grocery store to buy some. I used the plain Noosa in this – for the tartness, but their other flavors would work well, too. I must try the coconut with this STAT.
This salad can be made ahead, stashed in the fridge in the in the serving bowl and then the yogurt is stirred in at the last minute.
The Hubs is addicted to the Strawberry Rhubarb Noosa because he grew up with a mom that made fabulous rhubarb pie. He will even clean out the garage if I promise to buy him some of this. Takes him right back to his childhood!
For crunch I added walnuts – toasted first, of course. Toasting nuts is something I learned to do from other food bloggers – and now is a routine step in all my recipes using nuts.
SO pretty for your holiday table!
(( Read to the end of this post to see what is reflected in the spoon in this photo!))
— posted by Donna
WINTER GRAPE SALAD with TOASTED WALNUTS
Serves 4 to 6 as a side dish
3 minutes cook time; 10 minutes total time
1/2 cup chopped walnuts
4 cups red seedless grapes
3 tablespoons Noosa plain yogurt
1/2 cup pomegranate seeds
Toast walnuts in a dry skillet over medium high heat until fragrant, 2 to 3 minutes. Let cool.
In a medium serving bowl, stir together the grapes and sour cream. Sprinkle top with walnuts and pomegranate seeds.
((NOTE: That is my amazing husband/food photographer reflected in the spoon!))
Other winter fruit fests: