Persimmon salad with Fuyu persimmons, pomegranate seeds, chopped apple, lemon, honey and mint.
Based on a tip in Alice Waters’ cookbook The Art of Simple Food that fuyu persimmons make a good fruit salad, I asked a neighbor who has a tree for some fuyu persimmons and set about making this colorful harvest salad.
Persimmons come in two main varieties: fuyu, which are firm and sweet, shaped like a squat gourd and can be eaten like an apple, and hachiya, which are acorn-shaped and extremely astringent until ready for soup.
This persimmon fruit salad is made from the apple-like Fuyu variety. I added pomegranate seeds, diced Granny Smith apple, some lemon juice, mint and some honey to the persimmons.
Oh my gosh, this is one of the best fruit salads I’ve ever eaten and one of the best things I’ve ever made! That easy too. Mint, lemon, and honey are the only dressing the fruit needs.
Persimmon Pomegranate Fruit Salad
ingredients
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3 Fuyu persimmonspeeled, chopped (1/4- to 1/2-inch pieces), seeds (if any) discarded
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3/4 Cup pomegranate seeds
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1 Granny Smith or Fuji applepeeled, cored, chopped (1/4- to 1/2-inch pieces)
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7 to 10 leaves fresh mintthinly sliced crosswise (stack, then roll up like a cigar and take slices from the end)
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2 teaspoon lemon juice
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1 teaspoon honey
method
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Mix all ingredients together carefully.
Keeps in the fridge for at least a few days, but is best eaten on the same day.
Links:
All about persimmons!
| nutritional information (per serving) | |
|---|---|
| 210 | calories |
| 1g | Fat |
| 53g | carbohydrates |
| 2g | protein |
