1 lemon (for dressing & preservation)
Directions:
Chop all fruit into thin, bite size
pieces and toss it into the mesculin
mix. Add the raisins, cranberries, and
pomegranate seeds. Sprinkle with wheat
germ and crushed walnuts (or pecans).
For dressing I just squeeze some fresh
lemon juice on it. The lemon juice will
also help leftovers last in the fridge
for a couple days.
A NOTE ABOUT THE FRUIT: Persimmon's are
really easy to cut since they have no
pit (just cut the stem off), and keep
in mind that they are ripe when really
soft - like an avocado. I usually buy
presliced mango, but if you buy a fresh
one, make sure to peal the skin off. I
also buy just the seeds of pomegranates
since it can be kind of a pain taking
out the seeds yourself. As for the pear
and apple, I buy organic and choose to
keep the skin on for some extra fiber,
but of course I cut the seeds and stem
out.
There is really no right or wrong way
to make this fruit salad. Make any
substitutions necessary to fit your
particular taste, such as papaya or
kiwi! This just happens to be my
favorite combination.
Enjoy!
Serves: 4-6
Preparation time: 20 minutes
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