Yield: 5 Servings
Ingredients:
1 cup pomegranate seeds
4 persimmons, peeled and chopped to 1/2″ pieces
2 pears, chopped
1 Tablespoon lemon juice
zest of one lemon
2 teaspoons honey, agave or rice syrup
5-10 mint leaves, stacked, rolled like a cigar, and thinly sliced

Method:
1.  Gently toss all of the ingredients together.  If it tastes too tart, add a little more sweetener.  If the taste is too sweet, add some more zest!  This salad keeps for a few days in the refrigerator but is best eaten the day of preparation.

Note:
When buying pomegranates, choose those that feel heavy for their size, with a bright color and blemish-free skin.  Wash the pomegranate under cool water before cutting them to ride any bacteria.  To remove the seeds, cut the fruit in half and squeeze seeds and juices into a bowl.  Remove any light colored membrane.  Ripe pomegranates will store for one month in the refrigerator.  The seeds when packed tightly into an airtight container in the freezer, will keep for up to three months.