Persimmon salad with fuyu persimmons, pomegranate seeds, chopped apple, lemon, honey, and mint.
- 3 fuyu persimmons, peeled, chopped (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 cigar and take slices from the end)
- 2 teaspoons lemon juice
- 1 teaspoon honey
Gently toss all of the ingredients together.
Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.
Yield: Serves 4.