Persimmon Salad
(click on image to enlarge)
Ingredients
- 4 Fuyu persimmons
- 1½ cups 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.
Comments
ray writes: (March 26, 2007)
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!
xian writes: (March 26, 2007)
I just realized that persimmons are kaki. I grew up in Japan and we had a kaki tree in our garden.
k8lyn07 writes: (March 26, 2007)
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
hleva writes: (June 18, 2007)
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.
lauraj writes: (June 18, 2007)
What other fruit can substitute for persimmons in taste/
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