Apples in season are one of the most perfect foods, and in October I usually eat at least one per day. Locally we have a wide variety of types available from the farmers’ market and from u-pick orchards, and many are only available for this brief, wondrous season. If you have never tried some of the more obscure apple varieties, head to a local grower and give some a try–you will be amazed, I promise. This week I bought a supply of Sun Crisps and Jonathans, and used a few of them for this simple salad. I also like this with a mix of apples and pears.
- 4 cups diced, organic apples (3-4 apples, depending upon the size)
- 1 cup halved, organic grapes
- 1 cup sliced organic celery
- 1/3 cup coconut cream (the solids from the top of a can of unsweetened coconut milk)
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- In a medium serving bowl, toss together the apples, grapes, and celery. Stir in the coconut cream, lemon juice, vanilla, salt, and white pepper. This is good chilled or served immediately.
If you are not into white pepper you can leave that out, but it adds a nice savory, sharp note to offset the sweet fruit. This is also great topped with some toasted walnuts or pecans, but don’t add those in until right before serving so they don’t get soggy. This will store well for about a day before the apples start to brown, but it shouldn’t last that long if you love apples.
Thanks for reading,