31 March 2015

Serves: 4



  • 3 Opal Apples, cored and diced
  • 1 small fennel bulb, thinly sliced (about 1 cup)
  • ½ cup pomegranate seeds
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon lemon juice



Toss all ingredients together. Refrigerate until serving and serve chilled.

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