This Fruit Salad recipe is perfect for lunch with a cheese plate. Together, the cheeses and the fruit salad are a simple but delicious and satisfying combination.
Serves 4
INGREDIENTS
1 Asian Pear
2 Bartlett Pears
1 Green Apple
1 Red Apple
1 Fuyu Persimmon
12 Figs
1 Medium sprig of dark grapes
1 Pomegranate
1 tsp Olive Oil
1/4 tsp Balsamic Reduction
2 Grinds Black Pepper
1/4 tsp Sea Salt
Leaving the peels on, slice pears and apples into wedges.
Pell the persimmon with a knife, then cut into wedges.
Slice the figs into quarters.
Slice the pomegranate into quarters. Over a small bowl, squeeze each quarter so the seeds fall into the bowl and the juice drains out of the fruit. Add olive oil, balsamic reduction, black pepper and sea salt to the bowl with the seeds and the juice. Whisk together with a fork.
In a large bowl, combine pear, apple, persimmon and fig wedges with the grapes. Drizzle the pomegranate dressing over the fruit and mix gently.
