When I was in high school, we lived in St. George, Utah. St. George is known as Utah's Dixie because of the hotter weather, even in the winter. This salad can have many additions of different fruits. What I have posted is the 'pure' salad and uses only products found in Southern Utah. Adjust the portions and ingredients to suite your taste preferences. My mom sometimes added bananas and pineapple to the basics.
My guests loved the 'Pure' version of the salad. Hope you enjoy it as well.
Whip cream with sugar and vanilla until stiff peaks form.
Combine pomegranates, apples, pecans (and any additional desired fruit). Gently fold in whipped cream. Garnish with a few pomegranate seeds.
NOTE: To seed the pomegranate (with as little mess as possible), cut a cross in the base of the pomegranate down to but not into the seeds. Carefully pull the cross open, breaking the pomegranate in half. Gently break sections away from each half, pulling the skin back and turning the pomegranate inside out; gently nudge the seeds from the exposed section. Work over or in water, dropping the seeds into the water as you go. The pithy membrane and bits of skin will float to the surface of the water and can easily be skimmed away leaving intact the juicy kernels.
Later in the pomegranate season, the skin becomes dry and the fruit is hard to break open. Place the pomegranate in water to soak before following the directions above.