Based on a tip in Alice Waters' cookbook, The Art of Simple Food, that fuyu persimmons make a good fruit salad, I begged some Fuyu persimmons from a neighbor who has a tree and set about to make this colorful harvest salad.
Persimmons come in two main varieties—fuyu, which are firm and sweet, shaped like a squat pumpkin and can be eaten like an apple, and hachiya, which are acorn shaped and extremely astringent until they are soupy ripe.
This persimmon fruit salad is made with the apple-like fuyu variety. To the persimmons I added 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 best things I've ever made! So simple too. The mint, lemon, and honey are the only dressing the fruit need.
Persimmon Pomegranate Fruit Salad
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 to 10 leaves fresh mint, thinly sliced crosswise (stack, 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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 8g||28%|
|Total Sugars 37g|
|Vitamin C 64mg||320%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|