Fuyu Persimmon Salad With Cumin-Lime Vinaigrette

Fuyu Persimmon Salad With Cumin-Lime Vinaigrette

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  • Prep Time


  • Total Time


  • Servings



  • 2

    pounds Fuyu persimmons see * Note

  • Juice of 1 lime

  • ½

    teaspoon ground cumin

  • ½

    serrano chile seeded, minced

  • Salt to taste

  • 1

    tablespoon walnut oil

  • ¼

    cup pomegranate seeds

  • 3

    tablespoons chopped walnuts toasted

  • 2

    tablespoons chopped cilantro


* Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges. In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough chile to add a suggestion of heat. If you'd like it hotter, add more and shake again. Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary. This recipe yields 8 servings. Each of 8 servings: 185 calories; 39 mg. sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 40 grams carbohydrates; 2 grams protein; 0.30 gram fiber.


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