Foods and Wines

Persimon®, Blueberry and Pomegranate Salad


1 Persimon®, topped and sliced thinly
1 cup (250 mL) blueberries
½ cup (125 mL) pomegranate seeds
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) fresh mint, roughly chopped
2 tbsp (30 mL) liquid honey
1 cup (250 mL) Greek yogurt

Place the Persimon® slices, blueberries and pomegranate seeds in a large serving bowl. Drizzle with lemon juice and honey. Sprinkle with mint.

Serve with a generous dollop of yogurt.

Makes 4 servings


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