If you pick one dish to re-invent for your Thanksgiving meal, make it this refreshing take on fruit salad. With persimmons, pomegranate, and mint its vibrant color and taste will make your guests think you’re a cooking genius. And as a bonus, and pomegranates and persimmons are in season!
Persimmon Pomegranate Fruit Salad
Serves 10-12 as a side dish
– 6 persimmons
– 1 pomegranate
– juice of one lime
– 1/2 cup loosely packed, chopped mint leaves
Seed the pomegranate and remove any bad seeds and white membranes. It works well to put the seeds in water and let the other things float to the top.
Wash the persimmons and chop into 3/4 in cubes.
Loosely chop your mint. Try to make clean slices so that the mint is cut instead of bruised.
Combine the pomegranate seeds, persimmons, mint, and lime juice in a bowl. Use the mint sprig tops as a garnish.
This salad is best the day it is made. If you have extras, try it in an avocado bowl.
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