Persimmons are in season from September to December and make a perfect addition to any fall meal. They can be eaten raw, whole or sliced, like a pear and add a beautiful orange color to this seasonal salad.
- 3 fuyu persimmons, peeled and chopped (¼ to ½ inch pieces, seeds discarded ¾ cup pomegranate seeds
- 1 granny smith or Fuji apple, peeled, cored and chopped (¼ to ½ inch pieces)
- 7-10 fresh mint leave, thinly sliced crosswise
- 2 teaspoons lemon juice
- 1 teaspoon honey
Gently toss all ingredients together and serve!
Prep time: 15 minutes
Source: SimpleRecipes.com by Elise Bauer