Pineapple, pomegranate, persimmon, + tangerine salad with fresh mint + cinnamon (sugar-free, gluten-free, dairy-free, vegetarian)

It’s fall and time for persimmons, pomegranates, and tangerines. Inspired by a friend’s recipe, this salad mixes local autumn fruit with imported fresh pineapple. Good for breakfast, a snack, or dessert. Use fuyu persimmons, which are round and squat, because they are sweet and ready to eat when firm, like an apple.

Ingredients
  • fresh pineapple, trimmed and cut into chunks
  • pomegranate seeds
  • fuyu persimmons, diced
  • tangerine (mandarin) sections, cut in half if you like
  • thinly sliced fresh mint leaves
  • juice of a lemon or lime
  • ground cinnamon
Method
  1. Mix the pineapple chunks, pomegranate seeds, persimmons, tangerines, and mint in a bowl.
  2. Squeeze fresh lemon juice over the mixture and stir. Season to taste with cinnamon, stir, and serve.
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One thought on “Pineapple, pomegranate, persimmon, + tangerine salad with fresh mint + cinnamon (sugar-free, gluten-free, dairy-free, vegetarian)

  1. “Tangy” as in “tangerines”…. love that play on words! Very nice combination and so colorful for the Holidays with the yellow, orange and the red of pomegranate seeds!

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