3 Fuyu persimmons, chopped (¼” to ½” pieces),         ¼ c. walnuts, choppedseeds (if any) discarded, peeled if desired                       2 teaspoons lemon juice ¾ cup pomegranate seeds  (optional)                              1 teaspoon honey 1 Granny Smith, Fuji, or Pink Lady  apple, cored,         Dash of salt & 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

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.