A beautiful delicious fruit salad that packs a punch of vitamin C. Danielle likes her persimmons peeled while Adrienne doesn’t mind the peel. We know these sisters don’t always agree…
1 red pear
1 Asian pear
2 oranges (blood oranges if available)
1 C pomegranate arils
Freshly chopped mint
Ginger Lime Syrup
¼ C maple syrup
2 T fresh squeezed lime juice
1 (3-inch) piece of ginger, peeled and sliced
Make the syrup: put the maple syrup along with 1 T water in a small saucepan over medium heat. Add the ginger, bring it to a simmer, turn off the heat and let the ginger steep at least 15 minutes, or up to several hours. Stir in the lime juice, remove the ginger pieces. If not using right away, syrup can be stored in a jar or airtight container in the refrigerator for a couple of weeks.
Segment the citrus (grapefruit and oranges): trim off the top and bottom of each fruit, cut off al the skin and pith, and then use a sharp paring knife to slice between the membranes to remove each wedge the flesh. Put the segments in a large mixing bowl with any remaining juices. Add the clementine sections (these might be a little hard to segment.) Slice thinly the persimmon and pears and add them to the bowl. Pour the cooled syrup over the fruit and gently toss to coat. Garnish with pomegranate seeds and mint. Serves 6.