Fall Fruit Salad

Name: Fall Fruit Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 946 milliliters frisée, rinsed and crisped; 4 firm-ripe Fuyu persimmons (1/2 lb. each); 4 ruby grapefruit (1 lb. each); 59 milliliters honey; 6 Tbsps lime juice; 2 Asian pears (about 3/4 lb. each); 2 to 4 tablespooons pine nuts; 355 milliliters pomegranate seeds; 6 Tbsps rice vinegar; 12 servings Salt

Fall Fruit Salad is a gluten free, dairy free, and vegetarian side dish. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 180 calories, 11g of protein, and 4g of fat. This recipe serves 12. It is perfect for Autumn. Head to the store and pick up salt, lime juice, to 4 tablespooons pine nuts, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Pine Nuts

Nuts

Equipment you will use

Frying Pan

Pour from pan.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Grapefruit