28 Mar Persimmon and Pomegranate Fruit Salad
This persimmon and pomegranate fruit salad is a tart and tangy party in a bowl that rivals the best of summer’s bounty. A great winter salad.
Prep time: 15 minutes
Total time: 15 minutes
Yield: Serves 2-4
Ingredients:
- 1 pound ripe persimmons, peeled and chopped
- 1 pomegranate, seeds removed
- 1 Granny smith apple, cored and chopped
- 1/3 cup feta cheese, cubed
- 1/2 lemon, juiced
- 1 teaspoon honey
- 8-10 mint leaves, torn
- Sprigs mint, optional garnish
Directions:
- Remove stem from persimmons. Using a paring knife cut into 4 sections. Peel to remove outer layer of skin from flesh and cut persimmons into small bite-sized pieces.
- Cut pomegranate into sections. Gently squeeze seeds and juice into a mixing bowl. Add persimmons and apples. Add lemon juice, honey and mint leaves.
Add feta and lightly toss. Plate, using juice that remains in bowl as vinaigrette.