Please consult the OU's guidelines for checking fruits and vegetables.

Pecan Fruit Salad with Kiwi Watermelon Dressing
This recipe is kosher for Passover.
Pecan Fruit Salad with Kiwi Watermelon Dressing Eileen Goltz. | Dairy

Serves 6.

Submitted by Katie Singer from Paul’s Restaurant of Sante Fe Sante Fe, New Mexico

Blueberry season runs from the end of May to early October. For information with regard to Fresh and/or Frozen Blueberries and insect inspection, please see “Special Instructions” listed below. Lettuce Leaves inspection instructions are listed as well.


3 cups medium-diced seedless watermelon
1 Granny Smith apple, cored and medium-diced
1 mango, peeled and medium-diced
1/2 cup blueberries, preferably small wild ones
2 kiwi, peeled and medium-diced
6 oz vanilla yogurt (custard-style)
2 teaspoons honey
2/3 cup pecan halves, toasted
soft leaf of Bibb lettuce (optional)


Combine 2 cups watermelon, apple, mango, blueberries, and 1 kiwi. In blender, combine remaining 1 cup watermelon, 1 kiwi, the yogurt, and honey; puree until of dressing consistency.  Just before serving, set aside 18 pecan halves for garnish. Chop remaining pecans and stir into fruit mixture. Spoon dressing onto each plate, mound fruit confetti in center and garnish with reserved pecan halves.  Combine all ingredients in sauce pan and bring to a boil. Puree and serve over fillets.

Spoon each serving of fruit salad into a soft leaf of Bibb lettuce and garnish with pecans.

Blueberry Insect Inspection: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water. Wild (uncultivated) blueberries, typically found in mountainous areas, require special inspection due to the greater prevalence of the blueberry maggot (worm). Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms. Frozen Blueberries and other frozen fruits may be eaten with any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested. Lettuce Leaves Insect Infestation Red Leaf Lettuce, as well as Chinese Lettuce (Napa), Open Leaf ,Bib, Bok Choy, Boston, Butter Lettuce, Chicory, Green Leaf, Romaine, and Watercress, all grow in a similar fashion The insects most commonly found in open leaf lettuce are small green aphids or thrips. The leaves of the vegetable often camouflage these insects. The open structure of these vegetables allows insects to penetrate the entire head. Often, insects may be found between the innermost layers of leaves of an infested head. We therefore recommend that each leaf be washed and checked individually with extreme caution. Occasionally, worms may be found in burrows within the body of the leaf. Look for a narrow (1/8_) translucent burrow speckled with black dots breaking up the deep green color of the leaf. These burrows will often trap the worm within the leaf. To rid the leaf of these worms, carefully slit the bumpy part within the burrow with a sharp knife and remove the worm. The use of a light box for checking lettuce is extremely helpful. Lettuce Insect Inspection: 1. Cut off the lettuce base and separate the leaves from one another. 2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.) 3. Agitate lettuce leaves in the soapy solution. 4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf. 5. Several leaves should be checked over a light box or under strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings. 6. If it is practical, it is best to check each leaf. 7. If the manner of washing described above is impractical, each leaf must be carefully inspected. 8. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin-drying are: (1) the Rabbi will not risk an electrical shock when placing the leaves on the light box; and (2) the leaves will stay fresh and moist for a longer period of time.) 9. Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found.