photograph by Matt Hulsman

Yield: 10 servings.

1 cup apple juice
1 cup orange juice
2 tablespoons fresh lemon juice
½ teaspoon grated orange zest
2 cinnamon sticks
2 whole cloves
2 Honeycrisp apples, cored and chopped
2 ripe peaches, peeled, pitted, and cut into 1-inch pieces
1 cup white seedless grapes, halved lengthwise
1 cup fresh cherries, pitted
1 ripe pear, peeled, cored, and chopped
1 (15-ounce) can mandarin oranges, drained

In a medium saucepan, combine fruit juices, orange zest, cinnamon sticks, and cloves. Heat to boiling and then simmer, uncovered, for 10 minutes.

Cool to room temperature.

In a large serving bowl, combine apples, peaches, grapes, cherries, pear, and mandarin oranges. Remove cinnamon sticks and cloves from juice mixture, and pour over fruit. Chill 2 hours before serving.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.