The beginning of March is a funny fruit season. Despite living in Northern California, where produce is typically bountiful, the fruit section seems pretty dismal lately, save for the large triangular stacks of citrus fruit. Here's a fruit salad to satiate you until Spring officially begins and brings in apricots and fragrant strawberries.
Your taste buds will delight in the textural roller coaster: first, you'll crunch into the pomegranate seeds and pistachios, which pave the way for velvety goat cheese, and finally burst into the juicy pockets of the citrus fruit and kiwi. This sweet-sour salad is like nature's most succulent bowl of SweeTarts.
See the simple fruit salad recipe.
1 pomegranate, seeded
4 tangerines, segmented
4 kiwis, peeled and cut into 1/4-inch slices
2 grapefruits, supremed
1/3 cup unsalted, shelled pistachios
1 log (4 ounces) goat cheese, broken into bite-sized clumps
- In a large bowl, toss pomegranate seeds, tangerine segments, kiwi slices, grapefruit supremes, and pistachios together. Gently toss in goat cheese and serve immediately.
- Breakfast/Brunch, Other
- 4-6 servings