Traditional German Obstsalat (Apple-Free Fruit Salad)

• •2 piece Bosc or Bartlett pears (ripe but firm, peeled, cored, and diced)
• •1 cup Sweet dark cherries (pitted and halved)
• •3 piece Red or black plums (pitted and sliced into bite-sized wedges)
• •1 cup Red seedless grapes (halved lengthwise)
• •1 cup Fresh strawberries (hulled and quartered)
• •2 tbsp Lemon juice (freshly squeezed)
• •3 tbsp Orange juice (freshly squeezed)
• •1 piece German vanilla sugar (Vanillezucker) (standard 8g packet, or 2 tsp regular sugar with a drop of vanilla extract)
• •2 tbsp Toasted slivered almonds (for garnish)
• •4 piece Fresh mint leaves (small sprigs for garnish)

Instructions

1. 1

   Place the diced pears immediately into a large mixing bowl and toss with the freshly squeezed lemon juice to keep them bright and prevent browning.

2. 2

   Add the prepared cherries, sliced plums, halved grapes, and strawberries to the bowl with the pears.

3. 3

   In a small cup or bowl, whisk together the fresh orange juice and vanilla sugar until the sugar crystals are completely dissolved.

4. 4

   Pour the orange-vanilla mixture over the fruit and gently fold with a rubber spatula until all the fruit is evenly coated.

5. 5

   Cover and refrigerate for 20 to 30 minutes to allow the natural juices to release and meld together.

6. 6

   Divide into dessert bowls or footed glassware, top with toasted slivered almonds, and garnish with a sprig of fresh mint before serving.

Chef's Tips

• 💡For an adult variation common in German beer gardens and cafés, add 1 tablespoon of Kirschwasser (cherry schnapps) or white rum to the dressing.
• 💡Serve alongside a dollop of fresh lightly sweetened whipped cream (Schlagsahne) or vanilla bean pudding for an authentic café-style treat.