Persimmon Salad with Pomegranate and Apples
Author: 
Recipe type: Dessert
 
Ingredients
  • 3 Fuyu persimmons - peeled, seeds removed, and chopped into bite size pieces
  • 1 cup pomegranate seeds (I use a pack of pre-peeled pomegranate seeds found at Trader Joe's)
  • 3 Fuji apples; peeled, cored, chopped into bite size pieces
  • 7-10 fresh mint leaves, thinly sliced crosswise
  • Lemon juice, fresh squeezed, to taste
  • Honey, to taste
  • .
Instructions
  1. After slicing apples, dredge them in fresh squeezed lemon juice (about ½ lemon) and toss. This will prevent the apples from turning brown and it also adds a refreshing tartness to the fruit salad.
  2. In a large bowl, combine sliced Fuyu persimmons, pomegranate seeds and sliced mint leaves with the apple slices. Drizzle with additional fresh squeezed lemon, to your preference, and then drizzle with honey, also to your preference. I tend to go light on the honey. Serve immediately.
  3. The salad is best served immediately and consumed the same day it is made. The persimmons will become darker and softer if left until the next day and I admit that I've never enjoyed left over persimmon salad. It just isn't the same!
Notes
Recipe compliments of Simply Recipes.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2011/12/02/persimmon-salad-pomegranate-apples/