Tu B’Shevat cheerfully pops up just when we least expect it, when the cold wind sends visions of ripe fruit far from our minds. Maybe that’s why it’s so excitedly celebrated by so many, albeit on different levels. Some are up for making elaborate Shivas Haminim seudos, while others are satisfied with a beautiful fruit platter to snack on during the day.

Here are our staff’s favorite list of produce-heavy recipes to help you celebrate this day in whichever fashion you choose. Happy picking!

Spinach and Barley Salad with Pomegranate Vinaigrette

I love this salad because it’s so vibrant and delicious. It’s perfect for Tu B’Shevat because it contains three of the seven minim! Barley is usually pretty boring, but I love its nutty, chewy texture and I think it’s a great grain to add to any salad! Hope you enjoy!!!

Salad

• 1 cup barley
• 1 tsp salt
• 1 tsp black pepper
• 2½ cups water
• 6 cups fresh spinach leaves
• 1 red onion, halved and thinly sliced
• ¼ cup pomegranate arils

Dressing

• 3 Tbsp pomegranate molasses
• 3 Tbsp rice wine vinegar
• 1 tsp toasted sesame oil
• 1 clove garlic, minced
• ½ tsp black pepper
• ¾ tsp salt
• 4 Tbsp extra-virgin olive oil

Place all the dressing ingredients into a bowl or jar and mix or shake vigorously. Refrigerate until serving.

For the barley: Rinse barley under cold water for 2 minutes. Add barley, salt, pepper, and water to a medium-sized pot. Bring to a boil, and then reduce heat to low. Cover and simmer for 20 minutes.

Barley should be tender at this point. If not, just recover and simmer a bit longer. Strain out any excess water and allow barley to cool. This can be made up to two days in advance.

For the salad: Combine spinach, barley, and onion in a bowl. Drizzle dressing over the top and garnish with pomegranate arils. Serve right away!

The dressing will last in the refrigerator for up to a week.

Note: For a complete meal, I like to grill some chicken cutlets seasoned with olive oil, salt, pepper, and fresh garlic and add them to the salad… Yummmmm!

—Danielle Renov, recipe contributor

Jeweled Fruit Bake

I make this recipe by Rivky Kleiman all the time using whatever fruit I have on hand. It’s very forgiving of bruised fruit! My favorite is apples and fresh cranberries, I love the extra tartness the cranberries give.

• 4 Granny Smith apples, peeled and diced
• 1 8-oz (225-g) can jellied cranberry sauce
• 1 12-oz (340-g) bag frozen strawberries, semi-defrosted

Cake Topping

• 3 eggs
• 1 cup sugar
• 1 cup flour
• ¾ cup oil
• 1 tsp vanilla extract
• 1 tsp baking powder
• dash of cinnamon

Preheat oven to 350°F (175°C).

In a large bowl, mash strawberries with a fork. Add jellied cranberry sauce, mash, and combine. Add diced apples and toss until well coated.

Pour mixture into a greased oven-to-tableware dish.

In a medium-sized bowl combine all cake topping ingredients. Mix well by hand and pour evenly over the apple mixture. Bake for 1 hour.

—Chanie Nayman, food editor