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In Season: Pomegranates & Persimmons

12 years ago

I love pomegranates and have been eating one nearly every day. But today I found this recipe using them, along with in-season persimmons, and it looks really good to me so I thought I'd pass it along. Do any of you have a favorite recipe using pomegranates or persimmons?

Persimmon Pomegranate Fruit Salad

3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded

3/4 cup pomegranate seeds

1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)

7-10 leaves fresh mint, thinly sliced crosswise (2 teaspoons lemon juice

1 teaspoon honey

Gently toss all of the ingredients together.

Keeps for at least a couple of days in the fridge, but best used the same day it is made.

I will try this one over the weekend. Let me know if you make it and if so, how you like it.

Carolyn

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Comments (2)

dcarch7 d c f l a s h 7 @ y a h o o . c o m
12 years ago
I do use persimmons in fruit salads, but my preference is to make it with milder fruits like pear, melons, grapes. etc. Persimmon has a very mild flavor; it can easily be drowned out by others.

I don't put pomegranate in fruit salad because I don't like chewing on the seeds. Instead, I make pom juice syrup to put on fruit salads.

dcarch
0
sayhellonow
Original Author
12 years ago
I love the pom seeds, but to each his/her own. I left out one major ingredient:

2 tsp lemon juice

As part of the dressing, of course.
0
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