fuyu persimmon, pomegranate, and apple fruit salad

Author: story of a kitchen (recipe from Elise at the Simply Recipes food blog)

Recipe type: salad

Prep time: 15 mins

Total time: 15 mins

Serves: 4

Ingredients

3 fuyu persimmons, peeled, chopped into ¼- to ½-inch pieces*
¾ cup pomegranate seeds
1 Granny Smith or Fuji apple, peeled and chopped in to ¼- to ½-inch pieces
7-10 leaves of mint, julienned
2 teaspoons lemon or lime juice
1 teaspoon honey (or vegan alternative)

Instructions

Toss together all ingredients. Best eaten the day of, but will keep refrigerated for a couple of days.

Notes

* Why Fuyu persimmons and not the Hachiya? They are so different! Fuyu are eaten firm; the Hachiya need to be very, very soft or they will taste extremely astringent. The mushy Hachiya won't work in this salad.

Recipe by story of a kitchen at https://www.storyofakitchen.com/salad-recipes/fuyu-persimmon-salad/