Beautiful Christmas Fruit Salad Recipes

Steps:

• In a large saucepan, combine egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160°. Remove from the heat and cool; fold in whipped cream. , In a large bowl, combine remaining ingredients. Add dressing; toss to coat. Cover and refrigerate for 24 hours.

Steps:

• Wash the fruit well.
• Mix the salt and water in a medium sized bowl. Stir until all the salt is dissolved.
• Dice the apple into bite-size chunks. Make sure each piece has a bit of green peel on it.
• Add the apple pieces to the salt water. Occasionally stir the apples to ensure they are uniformly soaked.
• Place the raspberries, grapes, and drained cherries in a large, 4 quart serving bowl. Gently mix the fruit together without bruising the cherries and raspberries.
• Skin the kiwis and dice into bite sized chunks. Add them to the serving bowl. Gently mix the fruits again.
• Cut the honeydew flesh into chunks or use a melon baller. Add the honeydew to the serving bowl, and gently mix.
• Drain the salt water off the apples. I did not rinse them - I think the tiny bit of salt adds a little to the flavor of the salad. Gently mix into the serving bowl.
• Separate pomegranate seeds from the white pith. Here are three easy ways to do it: http://pomegranates.org/index.php?c=27.
• Add the pomegranate seeds to the serving bowl, and mix one final time. Be very careful not to over mix - the juices from the red fruits will stain the apples and melon.
• Garnish if you'd like with fresh mint,a star cut from fresh pineapple, or a cross section of star fruit. Serve immediately or chill - this salad will hold up in the fridge for many hours. Serve with fresh cream, whipped topping, or plain. It's all good!
• Takes about an hour to make depending on your knife skills. Makes about 4 quarts.