Nothing says summer like a fresh fruit salad. Serve this as individual trifles or in one big bowl—either way, it’s a sure crowd-pleaser.

Yield: 6–8 servings

Ingredients:

Fruit salad:

4 Pink Lady apples, diced

2 Granny Smith apples, diced

2 large mangoes, diced

3 kiwis, diced

1 cup pomegranate arils

Strawberry sauce:

1 24-oz. bag frozen strawberries, defrosted

2 tablespoons fresh lemon juice

¾ cup sugar

Granola:

4 cups old-fashioned oats

1½ cups almonds

½ cup sunflower seeds

2 tablespoons sesame seeds

¼ cup ground coconut

½ cup light brown sugar

1/3 cup oil

1/3 cup maple syrup

1 cup mini chocolate chips

Directions:

In a small saucepan, combine strawberry sauce ingredients (including strawberry sauces).

Bring to a boil, then mash the strawberries with a potato masher and keep stirring.

Allow sauce to simmer on low heat until it thickens, about 10 minutes.

Remove from flame and transfer to an airtight container. Refrigerate before serving.

Preheat oven to 300°F. Line a baking sheet with parchment paper.

In a large bowl, combine oats, nuts, seeds, and ground coconut.

In a small saucepan, combine sugar, oil, and maple syrup. Bring to a low simmer, then pour over oats mixture and stir until fully coated.

Place on baking sheet in a single layer.

Bake for 45 minutes, until golden, stirring every 15 minutes.

Allow to cool.

Add chocolate chips and mix.

To assemble: Using either a trifle bowl or small glasses, layer apples, mango, kiwi, and pomegranate arils. Drizzle strawberry sauce over fruit and sprinkle a generous amount of granola on top.

Serve cold.