Persimmon Pomegranate Fruit Salad Recipe
INGREDIENTS
3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if
any) discarded
3/4 cup pomegranate seeds
1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch
pieces)
1 orange, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any)
discarded
2 teaspoons lemon juice
1 teaspoon honey
Optional - 7-10 leaves fresh mint, thinly sliced crosswise (stack then,
then roll them up like a cigar and take slices from the end)
DIRECTIONS
1. Gently toss all of the ingredients together. Keeps for at least a
couple of days in the refrigerator, but best eaten same day it is made.
Serves 4.
