I make this salad in early Autumn, when Pomegranates and Fuji Persimmons are appearing and there are a few decent strawberries left. As the season progresses, you may not find the strawberries, but the sweetness and fall colors of the persimmons and Pomegranate seeds still brighten this salad. I added a handful of raw shelled pistachios and sliced raw almonds for delicious flavor, texture and protein. Throw them together with mesclun (mixed lettuce greens) or baby spinach. It’s fine undressed or with a bit of blue cheese dressing.
The tangy guava nicely balances the sweetness of the other fruits. Thanks to one of my co-workers who brought in the fruits from her tree, I was able to add them to the salad. The Fuyu persimmon is the small flat-bottom type that you can eat while it is crispy.
One bosc pear, one peeled kiwi fruit, two peeled Fuyu persimmons, two guavas, peeled, one apple, one branch of dark red or deep purple seedless grapes.
Halve the grapes and slice and chop the other fruits. Mix together with 2 Tb chopped pecans and walnuts.
My husband, Jesús, likes the salad plain, but I prefer to dress it with a tangy, sharp cheesy mixture of 1 tsp thick, chunky blue cheese dressing such as Marie’s, 1 tsp plain nonfat yogurt and 1 Tsp lemon juice.
I served a spinach autumn salad at dinnertime. I used one bosc pear, two peeled Fuyu persimmons, two peeled guavas, and one apple and walnuts as above, and traded in the kiwi and grapes for avocado and grapefruit sections. Serve over spinach leaves with a teaspoon of Marie’s blue cheese dressing plus a teaspoon each of grapefruit juice and extra virgin olive oil, or just the blue cheese dressing straight from the jar.