Fall Fruit Salad Recipe
Servings: 10
Ingredients
- 2 Tbsp. pine nuts - (to 4)
- 4 x ruby grapefruit - (1 lb ea)
- 4 x hard-ripe Fuyu persimmons - (1/2 lb ea)
- 2 x Asian pears - (abt 3/4 lb ea)
- 6 Tbsp. lime juice
- 6 Tbsp. rice vinegar
- 1/4 c. honey
- 4 c. frisee - (to 6) rinsed, crisped
- 1 1/2 c. pomegranate seeds Salt to taste
Directions
- Cook pine nuts in a 6- to 8-inch frying pan over medium heat, shaking pan often to stir nuts till pale gold, 2 to 3 min. Pour from pan.
- With a knife, cut peel and membrane from grapefruit. Holding fruit over a bowl, cut between segments and inner membrane to release fruit into bowl. Squeeze juice from membrane into bowl; throw away membrane.
- Rinse Fuyu persimmons, trim off and throw away stem ends, then slice fruit crosswise into thin rounds.
- Rinse Asian pears and throw away stems. Cut fruit crosswise into thin rounds through center seeds. Coat pear slices with grapefruit juice.
- In a small bowl, mix 6 Tbsp. grapefruit juice (reserve remainder for other uses) with lime juice, rice vinegar, and honey.
- Line a salad bowl or possibly salad plates with frisee. Arrange Fuyu persimmons, Asian pears, and grapefruit on frisee. Sprinkle with pomegranate seeds and pine nuts, then moisten with the grapefruit-lime dressing. Add in salt to taste.
- This recipe yields 10 to 12 servings.
- Comments: As an alternative to frisee, use tender inner leaves of curly endive. Up to 2 days ahead, crisp frisee. Up to 1 day ahead, toast nuts and segment grapefruit; cover and refrigerateseparately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 10 servings | |
| Calories 74 | |
| Calories from Fat 10 | 14% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 130mg | 4% |
| Total Carbs 16.59g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 13.07g | 9% |
| Protein 0.76g | 1% |
