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Damn it’s cold here right now. Good hot & hearty soup weather. But I came upon several persimmons last weekend and while waiting for them to ripen have settled on the below delicious salad. But first, a word about this lovely fruit.

Persimmons are in season now, and there are 2 main kinds: Fuyus, the round variety:

and the heart-shaped Hachiyas:

Fuyus can be eaten pretty much right away and will keep for a couple weeks. Hachiyas need to get really soft to be enjoyed or the tannins will make you pucker. Persimmons are high in vita C and potassium and beta carotene. And they are yummy! The fuyus give a better presentation than the hachiyas since they can be sliced and placed on a platter or in salads. The hachiyas have to be so ripe by the time you eat them that they’re very juicy and fleshy, and I like those best.

Here’s a beautiful and delicious winter salad featuring persimmons and pomegranates. High in antioxidants! Enjoy.

* 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 (stack then, then roll them up like a cigar and take slices from the end)
* 2 teaspoons lemon juice (preferably from meyer lemons)
* 1 teaspoon honey or agave if desired.

Gently toss all of the ingredients together. Best eaten same day it is made.