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Fall Fruit Salad





Yields
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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories170
% Daily Value *
Total Fat 1.3g2%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 6.3mg1%
Total Carbohydrate 43g16%

Dietary Fiber 3.1g12%
Protein 1.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.