Mixed Winter Fruit Salad
|Firm ripe crisp persimmons||6 Large (Such As Fuyu, About 4 Inch Diameter)|
|Tight skinned tangerines/Mandarins||6 Large|
|Pink grapefruit||3 Large|
|Pomegranate||1 Medium (About 4 Inch Diameter)|
|Belgian endive head||1 Medium, washed and crisped|
|Watercress sprigs||2 Cup (32 tbs), washed and crisped|
|Honey mustard dressing||1⁄2 Cup (8 tbs)|
With a sharp knife, cut stems from persimmons and peel fruit.
Hold persimmons over a bowl; cut into wedges, dropping fruit into bowl.
Also cut peel and all white membrane from tangerines and grapefruit.
Then, holding fruit over bowl with persimmons, cut between sections, lift sections out, and add to bowl.
To seed pomegranate, cut off crown end.
Score peel, cutting lengthwise down sides of fruit to divide it into quarters.
To prevent staining your hands and clothes, immerse fruit in a bowl of cool water; break pomegranate apart where scored.
With fingers, loosen seeds from pulp and peel.
Skim pulp and peel from water and discard.
Drain seeds and set aside.
With a slotted spoon, lift persimmons, tangerines, and grapefruit from juice and put in a wide salad bowl (reserve juice for other uses).
Add pomegranate seeds.
Break endive leaves from head and add to salad along with watercress and dressing.
Mix to blend; season to taste with salt and pepper.