spiced persimmon apple salad

i threw this salad together when i got some sweet fuyu persimmons in my box and wasn't sure what to do with them. it came out great, it has a nice balance between sweet and spice. i've made it a few times since with persimmons from trader joe's (5 for $2.99, but hurry! persimmon season is ending.) this makes a great breakfast or dessert, and would also be a quick and refreshing addition to the thanksgiving table. it's really good to make ahead and refrigerate - the fruit will really absorb the flavor of the spices.

 

oh, this recipe calls for honey, which some vegans don't eat. strict vegans can substitute agave syrup. i'd like to support beekeepers, who are trying to help collapsing bee populations to thrive. bob stapleton raises his bees in glen allen, he sells his honey here.

3 sweet fuyu persimmons
2-3 apples, your favorite kind
1 tablespoon honey
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 cup dried cranberries
1/4 cup pecans (or candied pecans)

slice the persimmons and apples, and toss them with the honey in a large bowl. you could also dice them for a different texture. add the spices, cranberries, and pecans, and mix. cover and refrigerate for at least 10 minutes (preferably longer) before serving to let the apples and persimmons really soak up the flavors.