Al Seib / Los Angeles Times
Fuyu persimmons with cumin-lime dressing and pomegranates.
This recipe for a gorgeous and spicy autumn salad made with the small, crisp Fuyu persimmons, fresh walnuts and sparkling pomegranate seeds first appeared Nov. 20, 2002.
Los Angeles Times Staff Writer
Total time: 40 minutes
Servings: 8 servings
Note: By Russ Parsons. Fuyus are only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad.
2 pounds Fuyu persimmons
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 serrano chile, seeded and minced
Salt
1 tablespoon walnut oil
1/4 cup pomegranate seeds (about 1/4 pomegranate)
3 tablespoons chopped walnuts, toasted
2 tablespoons chopped cilantro
1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
2. 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.
3. 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.
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.
