Autumn fruit salad - Pomegranate, pear, persimmon, pomegranate, fennel

Autumnal fruits and fennel salad tossed in sweet maple-lemon dressing.

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Course: Breakfast

Cuisine: American

Keyword: Autumn Fruit Salad, Fruit Salads, Maple-Lemon Dressing, Pear, pomegranate, Salad

Servings: serving

Equipment

small bowl

Mandoline

Skillet

Ingredients

2 tablespoons pure maple syrup
1 tablespoon fresh squeezed lemon juice plus an additional teaspoon
1 tablespoon extra virgin coconut oil
1 large pomegranate
2 ripe pears Bartlett or Anjou variety
2 ripe persimmons
1 small fennel bulb with fronds for garnish
1/4 cup walnuts or pecans roughly chopped

Instructions

Begin by whisking together 2 tablespoons of pure maple syrup, 1 tablespoon of fresh squeezed lemon juice, and 1 tablespoon of extra virgin coconut oil in a small bowl to create the dressing.
Wash 1 large pomegranate under cold running water, then cut it open and extract the arils over a bowl of water to prevent juice splatter. Scoop out 1 cup of arils for the salad and set aside.
Peel and core 2 ripe pears, preferably of a naturally sweet variety such as Bartlett or Anjou. Slice the pears into thin wedges and immediately toss them in a separate bowl with 1 teaspoon of lemon juice to prevent browning.
Rinse 2 ripe persimmons and gently pat them dry. Trim off the leaves, and slice into thin wedges, similarly sized to the pear slices.
Trim the fronds and roots off of 1 small fennel bulb, rinse thoroughly, and slice it very thinly using a mandoline or a sharp knife, ensuring consistent thickness for even texture.
Delicately combine the pomegranate arils, pear slices, persimmon slices, and fennel slivers in a large mixing bowl. Use a folding motion to prevent bruising the fruit.
Drizzle the maple syrup dressing over the fruit and fennel mix, and toss gently until everything is lightly coated with the dressing.
Let the salad sit for 10 minutes to allow the flavors to meld together.
While the salad is resting, lightly toast 1/4 cup of roughly chopped walnuts or pecans in a dry skillet over medium heat for 2 to 3 minutes or until fragrant, being careful not to burn them.

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06/10/2024 10:45 am GMT

Autumn fruit salad – Pomegranate, pear, persimmon, pomegranate, fennel