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For Thanksgiving--Persimmon-Pomegranate Fruit Salad

November 27, 2013

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Thanksgiving is tomorrow and I’m planning to make this seasonal salad again this year. It’s a poignant assemblage of flavors and memories for me. Maybe you’ll try it after the holiday while persimmons and pomegranates are still plentiful. Here’s the recipe adapted from Simply Recipes.

Persimmon-Pomegranate Fruit Salad

  • 3 Fuyu persimmons, chopped (½ inch pieces), 
  • ¾ cup pomegranate seeds
  • 1 Granny Smith or Fuji apple, cored and chopped (½ inch pieces)
  • 7-10 leaves fresh mint, thinly sliced crosswise (stack them, then roll up like a cigar and take slices from the endchiffonade style)
  • 2 teaspoons lemon juice
  • 1 teaspoon honey

Gently toss all of the ingredients together.
Serves 4

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Enjoy your Thanksgiving!

Let Us Give Thanks

Winter Lettuce