Persimmon Salad
Submitted by k8lyn07 on March 24, 2007 - 5:07pm
Ingredients:
4 Fuyu persimmons
1½ cup pomegranate seeds
Preparation:
1) Cut top out like a tomato. Slice bottom off, being careful not to take too much fruit
2) Peel persimmons, cut four pieces off core the way you might an
apple
3) Dice persimmons into a shape slightly larger than the pomegranate seed
4) Mix pomegranate seeds and diced persimmon gently with a spatula
This salad will keep refrigerated for about three days but is best eaten fresh.
A vinaigrette made with a light vinegar such as Sherry, Champagne or white Balsamic and a buttery extra virgin olive or a nut oil would complement these fruits nicely, or maybe some agave nectar as a sweet and light
dessert.
The options for green leafies are endless—sauteed &/or fresh escarole, romaine, little gems, or any other chicories would create a bright, colorful and seasonal salad.
6 reponses to "Persimmon Salad"
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2.
What other fruit can substitute for persimmons in taste/
3.
I am Russian and the word for persimmons in Russian is also kaki. I live in California, but I only see kaki in stores in winter.
4.
haha ray if only we all lived in california.. what a wonderful world it would be.
and xian i am 100% jealous that you had persimmons growing in your backyard.. we were all deprived children
5.
I just realized that persimmons are kaki. I grew up in Japan and we had a kaki tree in our garden.
6.
Boy does that look delicious! I can't wait until we start to get pomegranates around here. If only I lived in California - there's no pomegranates in northern Oregon!