I’m always going back and forth about what to have for Christmas morning breakfast. Truthfully, do you know what usually happens? I stash a box of cold cereal in the cupboard to pull out before we open gifts (and maybe delay the temptation to dig in to the chocolate in our stockings) and then make a big breakfast/brunch a few hours later when we’re ready to sit down and enjoy a meal together. Ah, Christmas morning is a fun mix of joy and chaos, am I right?
This year I’m making a winter fruit salad. We’ve been expanding our horizons and trying new-to-us fruits so I added crunchy Asian pears, sweet and juicy persimmons and pomegranate arils to our usual mix of citrus fruits topped with fresh mint and a drizzle of honey. It’s a vibrant, pretty salad that everyone at our house loved.
Pomegranate Citrus Winter Fruit Salad
Yield 4 -6
- 2 large ruby red grapefruit, peeled and segmented
- 2-3 navel oranges, peeled and segmented
- 2-3 medium pears, any variety, cored and sliced
- 2 ripe persimmons, thinly sliced
- Juice of 1 large lemon
- 1 pomegranate
- 1 small bunch fresh mint, cut into thin ribbons, or torn into pieces
- Place the citrus fruit, pears, and persimmons into a serving bowl. Squeeze the lemon juice over the top and set aside.
- Cut the pomegranate in half horizontally. Working over a bowl set in the bottom of the kitchen sink, hold the pomegranate in your hand, cut-side down. Hit the back of the pomegranate with a wooden spoon. The seeds will fall from the membranes into the bowl. Fill the bowl with cool water. Any of the leftover membranes will rise to the top and can easily be separated from the seeds. Drain and sprinkle over the top of the other fruit.
- Sprinkle the fresh mint over the top and serve immediately.
Courses salad, breakfast