Winter Fruit Salad
fresh mint leaves
use agave for vegan
De-seed the pomegranate. See notes for description.
Cut the persimmon and kiwi into slices of desired size. Toss all the fruit together in a large bowl.
Make a chiffonade with the mint leaves by stacking them, rolling them into a tight bundle (like a burrito), and slicing thinly with a sharp knife. Sprinkle the mint into the bowl with the fruit.
Juice the lime directly over the fruit. Add the honey or agave and toss so that each piece of fruit is evenly dressed. Serve.
I de-seeded my pomegranate!