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
35 minutes 25 minutes
10 minutes
6 servings

  • Submitted by Katie Singer from Paul’s Restaurant of Santa Fe, Santa 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 “Kashrut Instructions” listed below. Lettuce inspection instructions are listed as well.
Ingredients
  • 3 cups medium-diced seedless watermelon
  • 1 Granny Smith apple, cored and medium-diced
  • 1 mango, peeled and medium-diced
  • ½ cup blueberries, preferably small wild ones
  • 2 kiwi, peeled and medium-diced
  • 6 oz vanilla yogurt (custard-style)
  • 2 teaspoons honey
  • ⅔ cup pecan halves, toasted
  • Soft leaf of Bibb lettuce (optional)

Instructions
  1. Combine 2 cups watermelon, apple, mango, blueberries, and 1 kiwi.
  2. In blender, combine remaining 1 cup watermelon, 1 kiwi, the yogurt, and honey; puree until of dressing consistency.
  3. Just before serving, set aside 18 pecan halves for garnish, and chop remaining pecans and stir into fruit mixture.
  4. Spoon dressing onto each plate; mound fruit confetti in center and garnish with reserved pecan halves.
  5. Spoon each serving of fruit salad into a soft leaf of Bibb lettuce and garnish with pecans.

Kashrut Instructions

BLUEBERRIES:

INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they 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 prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.

INSPECTION:

  • Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
  • 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: 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 & LEAFY VEGETABLES:

DESCRIPTION: Bok Choy, Lettuce, Open-Leaf, Bib, Boston, Butter Lettuce, Chicory, Chinese Lettuce (Napa), Iceberg, Green Leaf, Red Leaf, Romaine, and Watercress all grow in a similar fashion. As they sprout forth from the ground, the leaves begin to open up like a flower. Toward the end of their growth they begin to close around the stalk.

INFESTATION: 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. Red Leaf, Green Leaf and Romaine Lettuce have curly leaves with many folds in which the insects tend to hide. We therefore recommend that they be washed and checked with extreme caution. Often, insects may be found between the innermost layers of leaves of an infested head. Therefore, each leaf must be washed and checked individually. The use of a light box for checking lettuce is extremely helpful. 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.

Please note: Many varieties of open-leaf lettuce feature curly leaves with many folds in which the insects tend to hide. We therefore recommend that they be washed and checked with extreme caution.

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 the 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.