It’s happened again. I throw together a fruit salad and someone begs me for the recipe. Truth is I really just make fruit salads up from whatever is in season at the market. That is the key: seasonal produce. In this salad, I started with a ripe, juicy pear, cored, peel on, in the bottom of a pretty serving bowl. On top of that went pieces of a sweet and juicy navel orange to keep the pear from browning. Then a surprise element: 3 ripe Italian prunes, pitted and sliced. Crunchy black seedless grape halves and pomegranate seeds next. Gorgeous plump blackberries and raspberries on top. The magic happens with what comes next: zest of a lime, splash of orange juice, splash of maple syrup and a chiffonade of fresh mint leaves. A quick toss and voilà! Autumn fruit salad. Dig in!