November 20, 2012
Fuyu persimmons appeared at my doorstep again this year. My son and I made the Persimmon-Pomegranate Salad last year for Thanksgiving. It’s on the menu again.
For another persimmon salad recipe and some persimmon miscellany and links see this post from last November. Maybe I’ll plant a persimmon tree sometime.
- 3 fuyu persimmons, chopped (½ inch pieces), seeds (if any) discarded
- ¾ cup pomegranate seeds
- 1 Granny Smith or Fuji apple, peeled, cored, chopped (½ inch pieces)
- 7-10 leaves fresh mint, thinly sliced crosswise (stack them, then roll them up like a cigar and take slices from the end)
- 2 teaspoons lemon juice
- 1 teaspoon honey
Gently toss all of the ingredients together.
Photo Credit: Simply Recipes