Sunday, October 25, 2009

Persimmon Pomegranate Fruit Salad

  • 3 fuyu persimmons, peeled, chopped, seeds (if any) discarded
  • 3/4 Cup pomegranate seeds
  • 1 granny smith or fuji apple, peeled, cored and chopped
  • 7-10 leaves fresh mint, thinly slices crosswise (stack them, then roll them up like a cigar and take slices from the end)
  • 2 tsp. lemon juice
  • 1 tsp. honey
Gently toss all the ingredients together. Serves 4. Keeps for at least a couple of days in the refrigerator, but best eaten same day as made:)

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