Citrusy Fruit Salad In Ginger Lime Syrup

• For the salad:
• 1 grapefruit
• 2 blood oranges
• 3 clementines
• 1 persimmon
• 1 red pear
• 1 Asian pear
• 1 pomegranate (about 1 cup seeds)
• 1 to 2 tablespoons finely chopped fresh mint
• Hemp seeds, for garnish (optional)
• For the syrup:
• 1/4 cup maple syrup, grade A
• 1 tablespoon water
• 1 (3-inch) piece of fresh ginger, peeled and sliced
• 2 tablespoons freshly squeezed lime juice

1. To segment, or supreme, the citrus, trim off the top and bottom of each fruit, cut off all the skin and pith, and then use a sharp paring knife to slice between the membranes to remove each wedge of the flesh. Put the segments in a large mixing bowl with any remaining juices. Slice thinly the persimmon and red and Asian pears and add them to the bowl. Seed the pomegranate and reserve the seeds.
2. To make the syrup, put the maple syrup and water in a small saucepan over medium heat. Add the ginger, bring it up to a simmer, turn off the heat and let the ginger steep for at least 15 minutes. Stir in the lime juice, remove the ginger pieces, and pour the cooled syrup over the fruit. Gently toss to coat. Garnish with hemp seeds, mint, and pomegranate seeds.

salad, grapefruit, oranges, clementines, persimmon, red pear, pear, pomegranate, fresh mint, seeds, syrup, maple syrup, water, ginger, freshly squeezed lime juice

Taken from food52.com/recipes/34265-citrusy-fruit-salad-in-ginger-lime-syrup (may not work)