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Grapefruit, Persimmon & Pomegranate Salad Cups
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December 13, 2015 Comments Off on Grapefruit, Persimmon & Pomegranate Salad Cups
When I first started my blog, I originally made this salad with only grapefruit, pomegranate & escarole as part of a winter brunch menu. Now that I’ve revised the menu for a Holiday Brunch Menu, I substituted persimmon, my new favorite, for the escarole, and simplified the salad to only the flavors of the fruits, which work perfectly by themselves. The flavors are perfect for cold weather…tart, clean & refreshing…are colorful on a plate, and the salad is a wonderful palate cleanser to pair with Lobster Eggs Benedict. Enjoy!
Remove the grapefruit peels & piths with a knife. You will end up with 3 beautiful, round red fruits. Cut the fruit into bite-size pieces & place in a bowl.
Next, cut the persimmons into small bite-size cubes & set aside.
Last, cut the pomegranate into quarters, and gently dissect out the seeds after you break each quarter into smaller sections.
Mince the mint leaves & set aside.
Combine the pomegranate seeds, persimmon & grapefruit……if doing this a day ahead, keep the three fruits separate so the grapefruit sections & persimmon cubes do not discolor. Toss together with the minced mint leaves.
Just before serving, spoon the grapefruit, persimmon & pomegranate salad into butter lettuce leaves...you're done!