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Fall Fruit Salad

Yield Makes 10 to 12 serving
Notes: As an alternative to frisée, use tender inner leaves of curly endive. Up to 2 days ahead, crisp frisée. Up to 1 day ahead, toast nuts and segment grapefruit; cover and chill separately.


  • 2 to 4 tablespooons pine nuts
  • 4 ruby grapefruit (1 lb. each)
  • 4 firm-ripe Fuyu persimmons (1/2 lb. each)
  • 2 Asian pears (about 3/4 lb. each)
  • 6 tablespoons lime juice
  • 6 tablespoons rice vinegar
  • 1/4 cup honey
  • 4 to 6 cups frisée, rinsed and crisped
  • 1 1/2 cups pomegranate seeds
  • Salt

Nutrition Information

  • calories 170
  • caloriesfromfat 7.1 %
  • protein 1.9 g
  • fat 1.3 g
  • satfat 0.1 g
  • carbohydrate 43 g
  • fiber 3.1 g
  • sodium 6.3 mg
  • cholesterol 0.0 mg

How to Make It

  1. Cook pine nuts in a 6- to 8-inch frying pan over medium heat, shaking pan often to stir nuts until pale gold, 2 to 3 minutes. Pour from pan.

  2. 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; discard membrane.

  3. Rinse Fuyu persimmons, trim off and discard stem ends, then slice fruit crosswise into thin rounds.

  4. Rinse Asian pears and discard stems. Cut fruit crosswise into thin rounds through center seeds. Coat pear slices with grapefruit juice.

  5. In a small bowl, mix 6 tablespoons grapefruit juice (reserve remainder for other uses) with lime juice, rice vinegar, and honey.

  6. Line a salad bowl or salad plates with frisee. Arrange Fuyu persimmons, Asian pears, and grapefruit on frisée. Sprinkle with pomegranate seeds and pine nuts, then moisten with the grapefruit-lime dressing. Add salt to taste.