24 January 2007
Winter Fruit Salad
Why is it I always think of fruit as a summer thing? If the recent California freezes weren't a reminder, many fruits reach their peak in the cold season. Every Christmas, courtesy of my uncle, a large box arrives on our porch full of beautiful ruby red grapefruits to sustain us through the frigid month of January. And just when I have succumbed to winter doldrums, with a Greenmarket of root vegetables in varying shades of brown and grey, bright persimmons beckon from deli displays.
I let the soft hachiya persimmons ripen to a water-balloon like state, then cut of the tops and eat the soft pulp with a spoon. Firm persimmons are great for making salsas and fruit salads. A fruit salad of persimmons, grapes, and pomegranates was positively jewel-like on my table. I imagine it would be the perfect thing on a brunch table, next to nice crispy waffles, or to put out after a nice lunch. Any variety of fruits would work, so I've simply offered some suggestions below.
Winter Fruit Salad (a sketch)
chopped Fuyu persimmons
citrus fruits (grapefruit, clementines, mandarin, navel oranges)
chopped crystallised ginger