Winter Salad: Persimmon, Apple, Pomegranate
This salad was such a big hit at Thanksgiving this year, we had to make it for Christmas too! The trick is getting high quality produce. If you aren’t lucky enough to have a pomegranate and persimmon tree in your backyard, try finding them at a Farmer’s market near you.
4 medium Fuyu persimmons (you want them ripe but not squishy; they should give slightly when you squeeze them)
2 cups pomegranate seeds (check out my new favorite way to seed pomegranates here)
4 medium apples
agave syrup (about 1/3 cup; add to taste)
mint (at least 1/8 cup, up to 1/3 depending on how strong you want the mint flavor to be)
Peel, core, and chop persimmons and apples.
Add pomegranate seeds.
Add agave syrup and mint; mix to taste.