Light . . . lovely . . . solid gold--that's our spectacular fall salad, a combination of autumn-toned fruits, including persimmons. The ripening of the annual persimmon crop signifies that fall has arrived, and our Pot of Gold Salad is a perfect introduction to this seasonal change. We have combined pineapple, papaya and oranges with Fuyu and Hachiya persimmons, then tossed the red-gold blend in a dressing of mint-and-honey-flavored white wine. Serve this salad as a luncheon entree or as a light supper, accompanied by Chardonnay and French bread. PRODUCED BY ROBIN TUCKER
TABLEWARE FROM THE BROADWAY
POT OF GOLD SALAD 2 tablespoons lime juice 2 tablespoons dry white wine 1 tablespoon honey 2 tablespoons chopped fresh mint leaves 1 small fresh pineapple 3 or 4 ripe Fuyu persimmons or combination of Fuyu and Hachiya persimmons 2 small navel oranges 3 papayas, halved and seeded Salad greens, optional Whole mint leaves
Combine lime juice, wine and honey. Bruise chopped mint leaves with back of spoon and stir into juice mixture. Set aside.
Peel and core pineapple. Cut fruit into 1-inch chunks. Trim ends from persimmons and cut into 1-inch chunks. Peel oranges and break into segments. Cut pulp from papayas, leaving -inch shell. Reserve shells and cut pulp into chunks. Combine fruit cubes and dressing and toss lightly. Cover and chill well. To serve, spoon fruit onto salad greens or into reserved papaya shells and garnish with whole mint leaves. Makes 6 servings.