California Fruit Salad
Notes: Up to 6 hours ahead, cut all the fruit except avocados; cover and chill. Up to 15 minutes before serving, slice avocados and coat with fruit juices.
How to Make It
Step 1
1
In a 6- to 8-inch frying pan over medium heat, stir or shake nuts until golden, 3 to 5 minutes. Pour from pan and let cool.
Step 2
2
Cut peel and white membrane from oranges and grapefruit. Over a bowl, cut between membranes to release fruit segments; put in bowl.
Step 3
3
Peel, pit, and slice the avocados; coat slices with some of the citrus juice from the bowl.
Step 4
4
Line a large platter with lettuce leaves. Arrange oranges, grapefruit, avocados, papaya, and grapes on leaves. Sprinkle with nuts. Moisten with a little of the poppy seed dressing, then spoon portions of salad onto plates and add more dressing and salt and pepper to taste.
Ingredients
3 tablespoons pine nuts or slivered almonds
4 oranges (1/2 lb. each)
2 ruby or pink grapefruit (3/4 lb. each)
2 firm-ripe avocados (1 lb. total)
Large butter, green-, or red-leaf lettuce leaves, rinsed and crisped
1 firm-ripe papaya (1 lb.), peeled, seeded, and sliced
2 cups red or black grapes, rinsed
Salt and pepper
Directions
Step 1
1
In a 6- to 8-inch frying pan over medium heat, stir or shake nuts until golden, 3 to 5 minutes. Pour from pan and let cool.
Step 2
2
Cut peel and white membrane from oranges and grapefruit. Over a bowl, cut between membranes to release fruit segments; put in bowl.
Step 3
3
Peel, pit, and slice the avocados; coat slices with some of the citrus juice from the bowl.
Step 4
4
Line a large platter with lettuce leaves. Arrange oranges, grapefruit, avocados, papaya, and grapes on leaves. Sprinkle with nuts. Moisten with a little of the poppy seed dressing, then spoon portions of salad onto plates and add more dressing and salt and pepper to taste.
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