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