the unbearable lightness of being. not really. ::::
Awake from your turkey coma! Lemon pudding with sparkling cranberries may have been light compared to the sloggy pumpkin pies, pecan pies, sweet potato casseroles with marshmallows with a Thanksgiving meal, but a persimmon fruit salad is even lighter, the lightest you can get and still be eating food after a holiday gorge. And the mint makes you feel just a little more wispy. I’m all for a turkey coma, but nice fruit salad is always welcomed. No slaving away in the kitchen needed. If you have Thanksgiving leftovers, this is a great salad to serve on the side of a turkey divan, or a turkey sandwich, a shepherd’s pie, or a flavorful stuffing.
Just be careful how excited you become before trying the salad. I chomped my tongue trying to taste the first couple bites. Hard. Every bite after that chomp, I noticed the lemon juice in the salad. While not painful enough to have me put down my salad bowl and walk away, it would have been more enjoyable had I not had a stinging on the left side of my ratty tongue. I’m off to enjoy the rest of my holiday weekend. No lemonade, please.
- 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)
- Toss together all ingredients. Best eaten the day of, but will keep refrigerated for a couple of days.
