A winter fruit salad made with pineapple, persimmon, citrus and pomegranate. Great for parties, potlucks, and large family gatherings. Keeps well in the refrigerator for about 3 days.
"*" See Kitchen Notes for more information or links to special ingredients.
Chill for at least 1 hour and then re-toss before serving.
Pineapple – If you can’t find fresh pineapple, canned pineapple can be used.
Tangerines – Pretty much any orange type citrus can be substituted for the tangerines: cuties, oranges, satsumas.
Apple – Use a crispy, tart apple like a cameo, honey crisp, or Granny Smith. The tartness will counter the sweetness of the other fruit and the crispiness will add a different texture.
Honey Ginger White Balsamic – If you don’t have this or a white balsamic, use this alternate vinaigrette.
1 tsp. honey or to taste
1/8 tsp. grated fresh ginger or 1/8 tsp. ginger powder
1 Tbsp. white wine vinegar
3 Tbsp. canola oil
½ tsp. crushed dried mint or 1 tsp. chopped fresh mint
½ tsp. poppy seeds
If you haven’t tried a honey ginger white balsamic, then you need to. A friend of mine gave me a bottle last year and I was hooked the first time I tried it. You may be able to find it at a specialty oil & vinegar shop in your area or you can order it online. It’s worth every penny.
Recipe author: MJ of MJ's Kitchen