Today I'm grateful for fruit! I adore fruit and could live on it all year long. Especially sweet, ripe mangoes and papayas. Persimmons are my latest new love though. Have you ever tried one? I would see them in the store and wonder about them but since I didn't know how to eat them, I just walked by. A few years ago my husband and I were driving on Bainbridge Island and stopped at a fruit stand where they had persimmons cut up and ready to sample. I tried one and fell in love right there and then. Now, whenever Costco has them, I buy a few boxes. They're so delicious in a fruit salad, a green salad, or eaten alone. I peel them because sometimes the peel is tough, then slice in quarters and pop them in my mouth! Really, if you've never tried a persimmon, do! They typically can be found in the stores this time of year but just a short period of time.
This time of year you'll find oranges and grapefruits at their peak. For Christmas brunch last year, I made a citrus salad that was so good. I made it for dinner last night. I think you'll enjoy it as much as I do.
Citrus Salad With Mint Sugar
2 white grapefruit
2 pink grapefruit
6 large oranges
1/2 cup fresh mint leaves
1/4 cup sugar
seeds from a pomegranate
Cut peel and pith from grapefruit and oranges. Cut between membranes to release the segments. Combine fruit in large shallow bowl. (Fruit can be segmented one day ahead; cover and refrigerate.)
Place mint and sugar in food processor and blend until mint is finely chopped. (I don't have a food processor and just chop it fine.) Sprinkle mint sugar and seeds over fruit.
Yummy! This recipe came from Bon Apetit 2003 and can be used for any occasion. I made it for dinner last night and then finished it off for breakfast this morning. It's not only a pretty dish but festive looking as well; very colorful with the pinks and reds. So Christmas! Enjoy!