3 Fuyu persimmons, chopped (¼” to ½” pieces), seeds (if any) discarded, peeled if desired¾ cup pomegranate seeds 1 Granny Smith, Fuji, or Pink Lady apple, cored, & chopped (¼” to ½” pieces) 7-10 leaves fresh mint, thinly sliced crosswise (stack them, roll up like a cigar, and slice from the end), optional ¼ c. walnuts, chopped 2 teaspoons lemon juice 1 teaspoon honey Dash of salt

Gently toss together all of the ingredients. This recipe is a winner! It’s easy to adjust proportions to highlight your favorite fruit. I also suggest tossing it in with the stuffing or serving it as a side to your Thanksgiving meal! Keeps for a couple of days in the refrigerator but is best eaten the same day it is made. Serves 4.

adapted from recipe created by Michael Bendig, holistic chef & consultant with Life Ingredients & Conscious Cooking. http://essenceofeating.com/lifeingredients/