Seared Fall Fruit Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
1 serving

This salad, a great option for fall, features two kinds of apples, honey, dark rum or brandy and candied cranberries.

Ingredients

1 Red Delicious apple, skin on, cored, sliced thick, about 1⁄2 in.
1 Granny Smith apple, skin on, cored, sliced thick, about 1⁄2 in.
2 tbsp. honey
1 tbsp. dark rum or brandy (optional)
2 tbsp. dry candied cranberries (optional)
2 tbsp. toasted, chopped pecans or walnuts (optional)

Steps

1. Brush fruit with honey or honey and rum mixture.

2. Preheat nonstick pan to medium-high heat. Spray thin film of oil.

3. Place slices of fruit on pan and sear until edges curl inward and golden brown, about 30 seconds.

4. Flip and mark second side. Remove from pan and dice into ½-in. chunks.

5. Toss seared fruit with cranberries and nuts. Can be served warm or at room temperature.

Recipe by Saint Clare’s Health System, Denville and Dover, N.J. 

More From FoodService Director

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

FSD Resources