Best Persimmon Pomegranate Fruit Salad Recipe

Based on a pointer in Alice Waters' cookbook, The Art of Simple Food, that fuyu persimmons make a great fruit salad, I pled some simply selected fuyus from my neighbor and fellow blog writer Andrea and commenced making this colorful harvest salad.

Persimmons can be found in two main varieties-- fuyu, which are firm and sweet, shaped like a squat pumpkin and can be consumed like an apple, and hachiya, which are acorn shaped and exceptionally astringent up until they are slushy ripe.

This persimmon fruit salad is made with the apple-like fuyu variety. To the persimmons I included pomegranate seeds, diced Granny Smith apple, a little lemon juice, mint, and some honey.
Oh, my gosh. This is one of the best fruit salads I've ever had, and one of the very best things I've ever made. So easy too. The mint, lemon, and honey are the only dressing the fruit need.

Persimmon Pomegranate Fruit Salad Recipe

Ingredients

• 3 fuyu persimmons, peeled, sliced (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).
• 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a stogie and take pieces from the end).
• 2 teaspoons lemon juice.
• 1 teaspoon honey.

Method

Carefully toss all of the components together.
Keeps for a minimum of a number of days in the fridge, but best eaten very same day it is made.

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