November 27, 2013
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.
Enjoy your Thanksgiving!