Eating seasonally and locally is easy in California! Try this recipe and enjoy the sweet, crisp flavors of fall. Perhaps this could be a refreshing side dish at your Thanksgiving dinner!
Ingredients (for 4 servings):
3 fuyu persimmons, peeled, chopped (1/4 inch pieces), seeds (if any) discarded
3/4 cup pomegranate seeds
1 Gravenstein apple, peeled, cored, chopped (1/4 inch pieces)
7-10 leaves fresh mint, chiffonade (stack, then roll them up, and thinly slice across the roll)
2 tsp. lemon juice
1 tsp. local honey
Directions:
1. Gently toss all of the ingredients together.
2. Refrigerate, then serve (best eaten the same day it is made).
No comments:
Post a Comment