Thanksgiving Pomegranite Fruit Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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pomegranites come in season around Thanksgiving, so if you want this year round buy those babies in bulk , seed them and deep freeze the beautiful jewels. They freeze perfectly. Ingredients:
2 pomegranites |
pears |
apples |
grapes |
oranges |
pineapple |
star fruit |
kumquats |
lightly toasted pecans or slivered almonds |
pumpkin seeds |
those big flakes of unsweetened coconut or even fresh chunks would be good also |
as would passion fruit seeds, although then you've got slimy fish egg looking seeds messing it all up for the garnet jewels of pomegranite. |
Directions:
1. so you crack the pomegranite open and pull it apart and you get to seperating all the gorgeous seeds from the rind, getting all juicy and bright pink in the process. Kids are great helpers, but they will eat as many as they don't, if not more.
2. slice and dice and chop the rest of the fruit, keeping each seperate from the rest if you want to make layers of color and shapes and texture.
3. In which case you will want to use a large glass bowl to show it off.
4. layer it all as desired, or mix it all up if your feeling that way.
5. chill the salad and yourself.
6. when ready to serve:
7. in a skillet mix up a bit of salt water bring to a boil
8. add a cup or so of pumpkin seeds and simmer away until water is gone and the seeds begin to puff up and pop (fun!).
9. and while doing all this lightly toast or roast or whatever your nuts until nicely aromatic and remove from heat immediately before they burn.
10. I like it best when the salad is topped with nuts and seeds that are still warm, if at all possible - (and that is just one reason my friends call me Minty Just So ;).
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