Persimmon and Pomegranate Fruit Salad

I have a thing for persimmons.  A love affair really.  If I lived far from an asian grocer, I'd probably have less of a love affair...I've seen persimmons at $1.50-2.00 EACH at the grocery store during the fall months.  What kills me about that is that in the fall these same persimmons can be purchased at the asian grocery for $ 1....a pound.  That's just crazy pricing difference.

Persimmons are hard to explain if you've never had one.  I like the round tomato shaped ones because they are ready to eat when crisp and then ripen into some even sweeter treat.  They never seem to last to the super soft sweet phase in my house though regardless of how much I buy because I eat them nonstop-- a shame really because I have tons of recipes that call for fully ripened persimmons.

And while I was picking up my weekly persimmon stash I came across some pomegranates at the asian grocer for $.69 a lb.  Crazy right?  So fully stocked on pomegranates and persimmons, I decided to throw together a fruit salad unlike regular 'ole fruit salads.  

Not really a recipe I know, but fruit sure is fantastic to look at.  Is there anything sexier than fresh produce?  

Persimmon and Pomegranate Fruit Salad

3 crisp persimmons

1 half small papaya

1 pomegranate

1 small banana

1 cup orange juice

1/2 lime

1. Cook OJ over medium high heat until reduced by half (could probably use concentrate really but I never have that around)  Add juice of half a lime.  Allow to cool.  If you like your food sweeter, you could add some honey as well.

2.  Dice banana and add to OJ and coat to prevent bananas from browning

3. Dice remaining fruit, pour bananas and OJ over and toss