Winter Fruits

Just because there’s a chill in the air and winter is here, doesn’t mean that the season for exquisite fruit is over. Specialty fruits such as clementines, blood oranges, pomegranates and persimmons will brighten your holiday table and add fresh flavor to the season. You won’t give summer a second thought once you try these wonderful fruits.

Clementine: This compact fruit has a slightly tart flavor. Unlike most oranges, they peel effortlessly, break into sections easily, and usually do not contain seeds. Although clementines taste less sweet than other oranges, they can be substituted for oranges in recipes, cutting down on preparation time. Available from September through January

Blood orange: Prized for their great citrus flavor and bold color, blood oranges are lessacidic and sweeter than regular oranges. Use them for color and texture in salads, as a garnish for meats and seafood, or try their juice in sauces and marinades. Available from December through March

Persimmon: Persimmons have been grown in China and Japan since ancient times. The two most widely used persimmon varieties in the United States are the Hachiya (Japanese persimmon) and the Fuyu. The Hachiya is large and round with a pointed base and best eaten when extremely soft indicating that it is ripe.  The Fuyu is smaller and tomato-shaped and can be eaten when crisp. Both are delicious raw. Look for persimmons from October through December. Choose plump persimmons that have a glossy skin and avoid ones that are green and mushy.

Kumquat: Kumquats resemble miniature orange footballs in shape. They are approximately 2 to 2 1/2 inches long and are entirely edible with a sweet skin and tart pulp. While the fruit has been cultivated in China and Japan for centuries, it is a relative newcomer to the United States. They can be served whole or chopped and served in salads. Kumquats can thicken sauces, accompany roasts and game, or be used as a garnish for holiday platters. Kumquats are in season from as early as October to March. Buy only firm fruit and store at room temperature if you are going to eat them within a few days.

Pomegranate: Pomegranates are among the most ancient of fruits. These leathery red-skinned fruit are filled with a myriad of tiny, tangy-sweet seeds fit between shiny, tough whitemembranes. A favorite among children, they can be eaten raw, puréed for juice, or used as a garnish for salads, meats, fruit compotes, beverages or desserts. Pomegranate juice makes a bold syrup when reduced. To remove the seeds intact, cut the fruit in half and turn the skin inside out. Pomegranates are available from September through December. Fresh pomegranates should be heavy for their size, have a bright, fresh color and be free of blemishes.

Pomegranate Shrimp

1 pomegranate

1/2 head of butterhead lettuce
1/2 lb. peeled and deveined shrimp, with tails intact
4 kiwifruit, peeled and sliced
1/2 cup radishes, julienned
2 tbsp. vinegar
2 tbsp. lemon juice
1 tbsp. olive oil
1 tbsp. honey
1 tsp. grated fresh ginger

1. Remove seeds from pomegranate. In a blender purée pomegranate seeds to a juice; set aside.
2. Line a shallow salad bowl with the lettuce. Combine shrimp, kiwifruit and radishes. Arrange in the lettuce-lined salad bowl.
3. For dressing, combine pomegranate juice, vinegar, lemon juice, olive oil, honey and ginger. Add salt and pepper to taste. Drizzle over salad. Makes 4 servings.

Per Serving: 194 calories, 22g carbohydrate, 16g protein, 5g fat, 113mg cholesterol, 103mg sodium