Persimmon Fruit Salad in Its Own Shell

A light, beautiful fruit salad is its own kind of gift after a big meal or in the middle of a busy holiday stretch. This one is all fruit, no added sweetener beyond the fruit itself, no cooking, and it comes together in about 20 minutes.

Persimmon, pomegranate, pear, and kiwi bring natural sweetness along with vitamin C and fiber, so the dish tastes generous while staying gentle on the body. It is also coconut free, worth knowing since so many AIP desserts lean on coconut. One practical note: persimmons need to be fully ripe and soft to the touch, or they turn bitter and astringent, and Fuyu persimmons hold their shape well enough to serve as their own little bowls.

Serve it in the hollowed shells if you have a moment for it. There is a quiet beauty in fruit served this way, bright colors nested inside their own skin, worth pausing over before the first bite.

Ingredients

• 4 ripe Fuyu persimmons (soft to the touch)
• 1 pomegranate
• 1 pear
• 3 kiwis
• 1 Medjool date

Method

• Cut the tops off the persimmons. Scoop out the flesh with a small spoon, leaving the shells intact if you plan to serve in them.
• Seed the pomegranate. Dice the pear, the peeled kiwis, and the dates.
• Combine everything gently, chill, and serve in the hollowed persimmon shells or in small bowls. Best eaten within a day.

*Adapted from a-squirrel-in-the-kitchen*

*Lower-sugar note: the sugar here is the persimmons, not added sweetener. For less, use a smaller amount of persimmons and lean the bowl toward the greens and lower-sugar berries.*