Fuyu Persimmon Salad With Cumin-Lime Vinaigrette

By á-174942

Ingredients

• 2 pounds Fuyu persimmons see * Note
• Juice of 1 lime
• 1/2 teaspoon ground cumin
• 1/2 serrano chile seeded, minced
• Salt to taste
• 1 tablespoon walnut oil
• 1/4 cup pomegranate seeds
• 3 tablespoons chopped walnuts toasted
• 2 tablespoons chopped cilantro

Details

Servings 8

Preparation

Step 1

* 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.