2 medium grapefruit
3 medium seedless oranges
2 ripe avocados
1/2 Persian melon
1/2 medium fresh pineapple
6 ounces cream cheese
1 medium pomegranate
salad greens

Pare and section grapefruit over a bowl to capture any grapefruit juice. Pare gorges and cut in slices 1/2″ thick. Peel avocados and cut in half crosswise, remove stone and cut into rings 1/4″-thick. Marinate avocado in grapefruit juice to prevent discoloration. Pare and cut melon and 1″ cubes. Pare and cut pineapple into finger shape about 3 to 4 inches long and 1 inch wide. Place avocado rings overlapping to form a circle in the center of a platter. Heap melon cubes in the center of the ring. Place fingers of pineapple at each and fanning them out. Lay overlapping slices of orange at base of pineapple fingers next to avocado rings following the line of the avocados. then arrange the grapefruit sections to complete the circle around the avocado. Chill cream cheese thoroughly and cut into 1/2″ squares. Open pomegranate and remove seeds. Roll the cream cheese squares in pomegranate seeds, just enough to pick up a few. Place a piece “burrs” in center of each avocado ring. Serve with French salad dressing. Garnish salad platter with salad greens. Recipe makes six to eight servings of Winter Salad.