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Recipe: Raw Vegan Blonde’s Autumn Fruit Salad

Autumn food may be synonymous with warming soups and hearty stews, but there’s no reason why including raw food in your diet should stop once the temperature starts to dip. Sharing the recipe for her autumnal fruit salad, Amber, the blogger behind Raw Vegan Blonde, creates a mouth-watering dish that serves as a perfect make-ahead breakfast or a guilt-free evening dessert.

“This fruit salad is a great cold-busting dish as it’s full of anti-oxidants to boost your immune system, plus Vitamin C, A, K and potassium. It has lots of natural sugar to satisfy sweet cravings and loads of fibre, which promotes good digestion and keeps you fuller for longer.”

For the fruit salad:
3 large red-skinned apples
4 ripe figs
2 pomegranates
Small bunch of black dessert grapes
1 lemon

For the dressing:
1 orange
3 large passion fruits

To make the fruit salad, wash and de-stem the grapes, scoop the seeds from the pomegranates and thinly slice the figs. Juice the lemon and add to a large bowl filled with approximately 200ml of cold water (this is to dip the apple in briefly to prevent it from discolouring).

Make the apple ‘spaghetti’ using a spiralizer or julienne peeler, or alternatively cut into matchsticks. Place the cut apple in the lemon and water mixture and gently swirl around so all the pieces are coated, then drain them well on kitchen paper.

To make the dressing, simply zest and juice the orange and de-seed the passion fruits. Mix all together and chill until ready to serve. To assemble the fruit salad, pile the apple spaghetti in the middle of a large bowl and scatter over the slices of fig, pomegranate seeds and black grapes, then pour over the dressing. 

See more recipes from Raw Vegan Blonde:
Healthy Ice Lollies
Middle Eastern Summer Salad
Asian Noodle Salad
Superfood Waldorf Salad
Big Green Smoothie
Sunshine Smoothie
Super-Berry Smoothie

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