Ingredients
- 2 medium apples
- 1 medium firm, ripe pear
- 2 persimmons
- 2 cups Red or Green grapes
- 1 large orange
- 2 bananas, sliced
- 1 can (11 ounces) mandarin oranges, drained
- 1/2 cup raisins
- 1/2 cup Almonds slivered and toasted
- 1/2 cup pomegranante seeds
- 1/4 cup dark brown sugar
- 1/2 vanilla bean, split lengthwise
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons orange juice
Preparation
Step 1
Core the apples and pears, and cut the tops off the persimmons, and cut into 3/4-inch
chunks. Cut banana and toss all with orange juice.
Place in a large serving bowl. Using a sharp knife, remove the peel and the pith
from the orange. Holding the peeled fruit over a small saucepan so that any juice drips into
the pan, cut the sections from the orange by slicing between the thin white lines of
membrane, leaving the membrane and any other pith behind. Place the sections into the
bowl and squeeze the juice from the remaining membrane of the orange into the saucepan
(there should be a fair amount of juice).
Add to the saucepan the brown sugar, vanilla bean, cinnamon, nutmeg. Bring to a boil over high heat, stirring to dissolve the sugar. Remove the pan from the heat. Scrape the seeds from the vanilla pod into the syrup; discard the pod. Pour the syrup into a small metal pan and place it in the freezer to cool it quickly. Strain over the fruit. Discard any solids in the strainer.
Add the pomegranate seeds, grapes , mandarin, raisins & nuts and toss to blend well. Cover and chill before serving, about 1 hour
(add nuts at end)