This simple salad melds the bold, tart flavor of pomegranate seeds mixed with the mild sweetness of the meaty persimmon. Rich in immune building vitamin C and mood lifting B vitamins, this little melange is a great way to celebrate the season!
Pomegranate and Persimmon Salad Recipe
Ingredients
- 3 fuyu persimmons
- 2 pomegranates
- 1 granny smith apple
- 2 tsp lemon juice
- 3 tsp raw honey
- 1/3 cup mint
Instructions
- Remove seeds from pomegranates and place in medium bowl. For a quick and easy method click here.
- Peel and dice persimmons and apple into ½ inch chunks. Add to bowl.
- Dice mint and add to bowl.
- Savor the delightful flavors of this fresh, beautiful, seasonal dish. Then come back and tell me how much you liked it!
Notes
*This is a tweaked version of this recipe.
Do you eat the little hard seeds that are in the pomegranates?
Yes, we do. Believe it or not they add a nice little crunch to the salad. Kind of like croutons . . . except totally different.
Wow! Did you post this recipe knowing Your Health Source was sending persimmons home with their customers? I don’t think in my 4 years with the co-op that I have ever seen persimmons in it – and now I know what to do with them. Thank you!
I wish I could say yes (and I SHOULD be able to since I’ve been ordering from Monica for years!) . . . but no. Happy coincidence, though! Quick note: The mint MAKES this dish. If you don’t have any you’re welcome to come harvest at my house. ; – )
I actually have had bad luck with bringing my mint indoors, so I didn’t have any, but my sister came through with a little… I made this tonight, and I enjoyed it! I didn’t measure out the honey – I just eye-balled it, and I think I might have put a little too much in. Very surprising how everything comes together. Thank you again for the post, Heather!
for the love. this looks great! will grab both at the farmers market this weekend!