Winter Jewel Fruit Salad with Honey-Citrus Glaze

Susan from Food Blogga

Serves 4

1 navel orange, peeled, sectioned, and chopped
1 Braeburn or Fuji apple, unpeeled and chopped
1 Fuyu persimmon, cut into wedges
1 mango, peeled and diced
2 kiwis, peeled and sliced
the seeds of 1/2 large pomegranate

1 Tbsp fresh lemon juice
1 Tbsp clover honey

1/8 tsp ground cinnamon, or more if you prefer
5-6 fresh mint leaves, chiffonade

Combine the fruit in a medium size bowl. Whisk the lemon juice and honey in a small bowl and pour over fruit. Toss gently until well combined.

Just prior to serving, dust with ground cinnamon and garnish with mint.