Mixed Winter Fruit Salad Recipe
Ingredients
| 6 large (about 4-inch-diameter) firm-ripe | ||
| Crisp persimmons, such as Fuyu | ||
| 6 large tight-skinned tangerines or mandarins | ||
| Pink grapefruit | 3 Large | |
| 1 medium-size (about 4-inch-diameter) pomegranate | ||
| 1 medium-size head Belgian endive, washed and crisped | ||
| Watercress sprigs | 2 Cup (16 tbs), crisped | |
| Honey Mustard Dressing | ||
| 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.
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.
Chef
