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Winter Fruit Salad




Source of Recipe


From Plan a Holiday Meal with Fine Cooking's Recipes


Recipe Introduction


If you don't have sparkling wine on hand, a crisp Chardonnay (not an oaky one) works well, too.




List of Ingredients




Yields 8 cups; serves six to eight.

2 navel oranges
1 blood orange
1 red grapefruit
2 tangerines
1 small pineapple, or 1/2 large pineapple
1/4 cup packed light brown sugar
1/2 cup sparkling wine
1 Tbs. rum
1 banana
1 apple, such as Braeburn, Fuji, or Gravenstein
1 ripe pear



Recipe



Prepare the navel oranges, blood orange, grapefruit, and tangerines following the method in the segmenting citrus fruits video. Put all the citrus sections in a bowl; squeeze in the juices from the leftover membranes. Cover and chill.

Slice the top and bottom from the pineapple and rest the fruit on one of its flat cut surfaces. Cut off the pineapple skin, using the tip of a vegetable peeler to remove the eyes. Quarter it lengthwise, slice the core from each quarter, and cut each quarter into 1/2-inch pieces. Cover and chill.

A half hour before serving, combine the brown sugar, sparkling wine, and rum in a large bowl. Add the citrus and pineapple. Peel and slice the banana into 1/2-inch pieces; add it to the salad. Prepare the apple and the pear as follows: peel, quarter, core, and slice each quarter into four pieces, and add to the salad. Toss gently to combine thoroughly. Let sit covered at room temperature for about 30 min. Serve in small bowls with cookies on the side.