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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
Rinse Fuyu persimmons, trim off and discard stem ends, then slice fruit crosswise into thin rounds.
Step 4
4
Rinse Asian pears and discard stems. Cut fruit crosswise into thin rounds through center seeds. Coat pear slices with grapefruit juice.
Step 5
5
In a small bowl, mix 6 tablespoons grapefruit juice (reserve remainder for other uses) with lime juice, rice vinegar, and honey.
Step 6
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.
Ingredients
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
Directions
Step 1
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.
Step 2
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.
Step 3
3
Rinse Fuyu persimmons, trim off and discard stem ends, then slice fruit crosswise into thin rounds.
Step 4
4
Rinse Asian pears and discard stems. Cut fruit crosswise into thin rounds through center seeds. Coat pear slices with grapefruit juice.
Step 5
5
In a small bowl, mix 6 tablespoons grapefruit juice (reserve remainder for other uses) with lime juice, rice vinegar, and honey.
Step 6
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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