Pomegranate Autumn Fruit Salad

Preparation

Prepare pomegranate arils, if necessary.* Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) Whisk together marmalade, lemon juice and walnut oil; salt to taste. Add banana and sugar; set aside. Arrange fruit slices on individual plates and sprinkle with arils. Spoon banana vinaigrette on top of fruit. If desired, mix ricotta cheese and sour cream; dollop mixture on each plate. Serve this pomegranate recipe.

*To prepare pomegranate arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl.

Ingredients

Vinaigrette:

4 tablespoons orange marmalade
2 tablespoons fresh lemon juice
¼ cup walnut oil
salt to taste
1 banana, peeled and diced
1 teaspoon granulated sugar

Fruit Salad:

1 cup arils from 1 to 2 large POM Wonderful Pomegranates or POM Wonderful Pomegranate Arils
4 rings fresh pineapple, ½-inch thick, cut into chunks
2 persimmons, sliced
1 orange, sliced into segments
1 grapefruit, sliced into segments
1 lb. seedless green grapes, cut in half
4 tablespoons ricotta cheese (optional)
1 tablespoon sour cream (optional)