Persimmon and Pomegranate Salad
By Sally M. Baho
My recipes are inspired by what I see at the Pacific Grove Farmer’s Market – local, seasonal, fresh, and delicious. You can find me on Mondays at the PG market, doing my shopping and getting inspired for the week’s meals. I actually cheated this week, the persimmons came from a friend’s tree in Aromas but I did spot persimmons, pomegranates, and walnuts at the Inzana Ranch stand on Monday evening. And Shannon at “Our Sweet Earth” offers all sorts of teas and spices.
This quick and fresh fruit salad will make the perfect accompaniment to any of your fall/winter meals and is totally local!
Prep time: 10 minutes
Serves 4
Ingredients
- 4 fuyu persimmons
- seeds of 1 pomegranate
- ½ cup toasted walnut pieces
- 2-3 tbsp. fig-balsamic reduction*
- cinnamon
Preparation
Cut persimmons in ¼ inch slices and arrange on a circular plate. Separate the pomegranate seeds, and toss them in a bowl with the walnuts. (Be careful when removing the pomegranate seeds, it is tricky to peel the pomegranate and not break any seeds and dying your hands and/or clothing). Sprinkle pomegranate seed/walnut mixture over the persimmons, reserving more for the center. Drizzle the fig-balsamic reduction over the dish and top with cinnamon. Enjoy!
*I make my own fig-balsamic reduction but you can find it at most grocery stores including Trader Joe’s and Whole Foods.
