The dressing calls for balsamic reduction, which is balsamic vinegar that has been reduced into a thicker, sweeter vineger. If you can't find it at the store, you can reduce a Tablespoon of regular balsamic vinegar over low heat until it reduces by half and the consistency becomes syrupy. You'll be surprised by how a light drizzle of this dressing really makes the fruit flavors explode.
Fruit Salad Recipe serves four
- 1 Asian pear
- 2 Bartlett pears
- 1 green apple
- 1 red apple
- 1 Fuyu persimmon
- 12 figs
- 1 medium sprig of purple grapes
- 1 pomegranate
- 1 tsp olive oil
- 1/4 tsp balsamic reduction
- 2 grinds black pepper
- 1/4 tsp sea salt
Leaving the peels on, slice pears and apples into wedges.
Peel the persimmon with a knife, then cut into wedges.
Slice the figs into quarters.
Slice the pomegranate into quarters. Over a small bowl, squeeze each quarter so the seeds fall into the bowl and juice drains out of the fruit. Add olive oil, balsamic reduction, black pepper and sea salt to the bowl with the seeds and juice and whisk together with a fork.
In a large bowl, combine pear, apple, persimmon and fig wedges with the grapes. Drizzle the pomegranate dressing over the fruit and gently mix.
Fruit Salad Recipe with Balsamic Dressing by Jennifer Meier
