Esta es una exhibición prevé de cómo se va ver la receta de 'Fall Fruit Salad' imprimido.

Receta Fall Fruit Salad
by Global Cookbook

Fall Fruit Salad
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 10

Ingredientes

  • 2 Tbsp. pine nuts - (to 4)
  • 4 x ruby grapefruit - (1 lb ea)
  • 4 x hard-ripe Fuyu persimmons - (1/2 lb ea)
  • 2 x Asian pears - (abt 3/4 lb ea)
  • 6 Tbsp. lime juice
  • 6 Tbsp. rice vinegar
  • 1/4 c. honey
  • 4 c. frisee - (to 6) rinsed, crisped
  • 1 1/2 c. pomegranate seeds Salt to taste

Direcciones

  1. Cook pine nuts in a 6- to 8-inch frying pan over medium heat, shaking pan often to stir nuts till pale gold, 2 to 3 min. 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; throw away membrane.
  3. Rinse Fuyu persimmons, trim off and throw away stem ends, then slice fruit crosswise into thin rounds.
  4. Rinse Asian pears and throw away stems. Cut fruit crosswise into thin rounds through center seeds. Coat pear slices with grapefruit juice.
  5. In a small bowl, mix 6 Tbsp. grapefruit juice (reserve remainder for other uses) with lime juice, rice vinegar, and honey.
  6. Line a salad bowl or possibly salad plates with frisee. Arrange Fuyu persimmons, Asian pears, and grapefruit on frisee. Sprinkle with pomegranate seeds and pine nuts, then moisten with the grapefruit-lime dressing. Add in salt to taste.
  7. This recipe yields 10 to 12 servings.
  8. Comments: As an alternative to frisee, use tender inner leaves of curly endive. Up to 2 days ahead, crisp frisee. Up to 1 day ahead, toast nuts and segment grapefruit; cover and refrigerateseparately.