Fruit salad with grape oil
4 servings
20 minutes
Fruit salad with grape oil is a true embodiment of Italian flavor, where freshness meets sophistication. Inspired by Mediterranean cuisine, this salad combines persimmon, mandarins, grapefruit, and pomegranate to create a harmony of sweet and citrus notes. Grape seed oil adds a delicate nutty depth to the dish, while honey and Dijon mustard provide a subtle spiciness. Tarragon and pepper mix complete the composition with a rich aroma. It's the perfect dish for a light dinner or festive treat. It not only refreshes but also fills the body with vitamins, energizing it. An excellent choice for those who appreciate gastronomic elegance!
1
Carefully peel the persimmon, cut the flesh into wedges. Remove the seeds (if any).
- Kinglet persimmon: 6 pieces
2
Peel the mandarins, removing the film from each segment. For the grapefruits, use a sharp knife to cut off the skin so that the flesh is visible. Cut out the 'fillet' from the segments. While cutting, hold the grapefruits over a bowl to catch the dripping juice.
- Tangerines: 6 pieces
- Pink grapefruits: 1 piece
3
Put peeled mandarins, grapefruits, and persimmon slices in a bowl, mix to let the fruits soak in each other's juice.
- Kinglet persimmon: 6 pieces
- Tangerines: 6 pieces
- Pink grapefruits: 1 piece
4
Clean the pomegranate.
- Grenades: 1 piece
5
Use a slotted spoon to remove pieces of tangerine, grapefruit, and persimmon. The juice that drips from the fruits should be saved.
- Tangerines: 6 pieces
- Pink grapefruits: 1 piece
- Kinglet persimmon: 6 pieces
6
Put corn, fruits, and pomegranate seeds in a bowl.
- Corn salad: to taste
- Grenades: 1 piece
7
Mix grape seed oil, mustard, honey, tarragon leaves, pepper mix and add to the salad.
- Grape seed oil: 3 tablespoons
- Dijon mustard: 1.5 tablespoon
- Honey: 2 teaspoons
- Tarragon leaves: 0.3 teaspoon
- Mix of peppers: pinch