Persimmon Pomegranate Fruit Salad

  • Origin :
  • Recipe Type :
  • Preparation Time : 05m
  • Cooking Time : 00m
  • Diet Type : A BloodType
  • Properties : High carb, No grains, No oil, High sugar, High fat, Complex carbs, High sodium, High protein

Ingredients

  • 3 Fuyu Persimmons
  • 0.75 Cup Pomegranate Seeds
  • 1 Fuji Apple
  • 10 Leaves Mint
  • 2 Tsp Lemon Juice
  • 1 Tsp Honey


Directions

1 For The Savory Matzo Brei, You Will Need To Caramelize The Onions First. Heat 2 Tablespoons Of The Chicken Fat Or Oil In A Saute Pan And Gently Cook The Onions Until Soft And Caramelized. Let Them Cook At Medium Heat For A Few Minutes, Then Sprinkle A Little Salt And A Little Sugar Over Them. Cover The Pan And Turn The Heat To Low. Stir Occasionally. This Should Take 15-20 Minutes. Remove From The Pan And Set Aside. Wipe Out The Pan With A Paper Towel. 2 Beat The Eggs With A Little Salt And Black Pepper In A Large Bowl. Soften The Matzo A Little By Running Them Under Cold Water For A Minute Or So. The Longer You Wet Them Down, The Softer They Will Be; It'S Your Choice. Break The Matzo Up Into Pieces Of About 1/2 To 1 Inch Into The Bowl With The Eggs. Stir In The Caramelized Onions And Mix Well. 3 Heat The Remaining 2 Tablespoons Of Chicken Fat In The Saute Pan Over Medium-High Heat. Let This Heat Up For A Minute Or Two, Then Pour In The Matzo-Egg Mixture. Cook This, Moving It Around Constantly, Until The Eggs Are Just Barely Set

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