Persimmon and Pomegranate Salad
There are two varieties of persimmons available on the market, fuyu and hachiya. Fuyu are round and flat and are eaten while still crisp; they make colorful and tasty salads. Hachiya are elongated with a pointy tip, and are tannic until ripe and very, very soft.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cut the tops from and peel: 3 ripe medium fuyu persimmons.
Step 2
Slice them thin or cut into small wedges, removing any seeds you find. Arrange the wedges on a plate.
Step 3
Hold, cut side down, over a bowl: 1/2 pomegranate.
Step 4
Pound on the back of the fruit with a large spoon to dislodge the seeds. Pick out and discard any white pith that may have fallen out with the seeds. Sprinkle the seeds over the persimmon wedges.
Step 5
For a simple vinaigrette, mix together: 1 tablespoon sherry or red wine vinegar, Salt, Fresh-ground black pepper.
Step 6
Stir to dissolve the salt and then whisk in: 3 tablespoons extra-virgin olive oil.
Step 7
Taste and correct the salt and acid as needed. Spoon the vinaigrette over the fruit and serve.
Variation
Step 8
Toss 4 small handfuls of lettuce with half the vinaigrette. (I prefer lettuces such as arugula, frisée, escarole, radicchio, or Belgian endive.) Arrange the lettuce on the plate and then arrange the fruit and nuts, if using, over the lettuce. Pour the rest of the vinaigrette over, and garnish with toasted walnuts.
