Persimmon, pear and pomegranate shine in this simple salad, that’s best served with a big dollop of cinnamon maple yogurt! Eat it for breakfast or for dessert.
Whenever summer fruits start disappearing from our stores and farmer’s market, I feel a little sad.
And then I remember the fall fruits I love so much. Crisp apples. Juicy pears. Sweet persimmons. Crunchy pomegranate seeds. Fruit-wise, fall is definitely my favorite season.
Over the last few weeks, I think I’ve made this fruit salad nearly everyday. We usually just eat sliced fruit on it’s own, but these fruits complement each other so well we can’t get enough of the combination. Both my kids gobble it down – especially when dolloped with the cinnamon maple yogurt.
This dish is so quick and simple that it makes a perfect after-school snack or last minute dessert. I used Stonyfield’s plain whole milk yogurt, but you could use Greek if you prefer, or vanilla then leave out the maple. Customize as you please!
- 2 persimmons, chopped (peel if you like)
- 2 medium-sized pears, chopped
- Seeds from ½ a large pomegranate
- For the yogurt:
- 1 cup plain whole milk yogurt
- 2 Tbsp maple syrup
- ½ tsp cinnamon
- Gently toss fruits together in a shallow bowl or on a platter. If you won't be serving right away, squeeze 1 Tbsp lemon juice over the fruit before tossing.
- In another medium bowl, mix together the yogurt, maple syrup and cinnamon.
- Serve the fruit salad with dollops of the yogurt, or use the yogurt for dipping.