Citrusy Fruit Salad In Ginger Lime Syrup

1. 1

   To segment, or supreme, the citrus, trim off the top and bottom of each fruit, cut off all the skin and pith, and then use a sharp paring knife to slice between the membranes to remove each wedge of the flesh. Put the segments in a large mixing bowl with any remaining juices. Slice thinly the persimmon and red and Asian pears and add them to the bowl. Seed the pomegranate and reserve the seeds.

2. 2

   To make the syrup, put the maple syrup and water in a small saucepan over medium heat. Add the ginger, bring it up to a simmer, turn off the heat and let the ginger steep for at least 15 minutes. Stir in the lime juice, remove the ginger pieces, and pour the cooled syrup over the fruit. Gently toss to coat. Garnish with hemp seeds, mint, and pomegranate seeds.

* Per serving · 4 servings · Values may vary.