6 Fuyu persimmons
Salt and black pepper
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1/2 cup pomegranate seeds (from 1 medium pomegranate)
2 tablespoons pomegranate juice
Mint leaves, for garnish
Peel persimmons with a vegetable peeler. Cut lengthwise into ½-inch wedges or ¼-inch slices and place in a bowl. Season lightly with salt and pepper, then dress with lemon juice and oil.
Transfer to a shallow serving bowl or platter and top with pomegranate seeds. Squeeze the pomegranate juice over the salad — squeeze the outer layer of the pomegranate if you need a little more juice — and garnish with mint leaves.