A friend served this for Thanksgiving about 7 or 8 years ago...I have been thinking of it ever since and wanting to make it...finally found the recipe today!!!
Fall Fruit Salad
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.
Yield: Makes 10 to 12 serving
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Amount per serving
- Calories: 170
- Calories from fat: 7.1%
- Protein: 1.9g
- Fat: 1.3g
- Saturated fat: 0.1g
- Carbohydrate: 43g
- Fiber: 3.1g
- Sodium: 6.3mg
- Cholesterol: 0.0mg
- 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 frisÃ©e, rinsed and crisped
- 1 1/2 cups pomegranate seeds
- 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.
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