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Mixed Winter Fruit Salad

the.instructor's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Mixing
Interest: 
Winter
Restriction: 
Vegetarian

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