4 kiwi fruits, rinsed, peeled, and cut into thin round slices
2 star fruits (Carambola), rinsed, patted dry, cut into thin slices
2 tangerines or Clementines, peeled, sectioned, and seeded
1 medium pomegranate (about 3/4 cup pomegranate seeds with pulp and rind removed)
3 tablespoons balsamic vinegar (look for pear or raspberry flavor)
Dash of salt
1/2 to 1 tablespoon pure maple or vanilla extract or pure maple syrup
1/2 to 3/4 cup coarsely chopped, lightly toasted walnut or pecan halves
Non-dairy whipped topping, thawed (optional)
Combine all the fruits in a 2 to 3-quart glass bowl. Combine marinade ingredients in a small dish or Pyrex measuring cup. Whisk with a fork, then pour over fruit, scraping the dregs out of the bottom. Toss gently. Cover and chill for at least 2 hours before serving. Sprinkle with nuts just before serving if desired.
Alternatively, chill fruit and slice just before serving. Arrange approximately 2 to 3 star fruit slices, 3 to 4 round slices of kiwi, and 4 tangerine or Clementine slices on each of 6 to 8 small salad plates. Sprinkle each plate with 1 1/2 to 2 tablespoons of pomegranate seeds, then drizzle with marinade and sprinkle with 1 to 2 tablespoons chopped nuts. Serve immediately.
If serving as a light dessert after a heavy Thanksgiving meal, spoon alittle non-dairy whipped topping over each serving; adding a nice "sweet" flavor to this festive looking salad.
Makes 6 to 8 servings.
Source: Natural Home
Date: October 12, 2003