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Parve
Easy
6-8 Servings
Allergens 
1 Hour, 10 Minutes
Diets
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.
4 Pink Lady apples, diced
2 Granny Smith apples, diced
2 large mangoes, diced
3 kiwis, diced
1 cup pomegranate arils
1 (24-ounce) bag frozen strawberries, defrosted
2 tablespoons fresh lemon juice or Gefen Lemon Juice
3/4 cup sugar
4 cups old-fashioned oats
1 and 1/2 cups almonds
1/2 cup sunflower seeds
2 tablespoons Gefen Sesame Seeds
1/4 cup ground coconut
1/2 cup light brown sugar
1/3 cup oil, such as Manischewitz Grapeseed Oil
1/3 cup Gefen Maple Syrup
In a small saucepan, combine strawberry sauce ingredients.
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 degrees Fahrenheit. Line a baking sheet with Gefen 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.
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.
Styling and photography by Chay Berger
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