I didn't grow up eating persimmons. The only kind we had access to in lower East Texas were wild persimmons, and they're the bitter kind. It was only a few years ago that someone convinced me to try Fuyuus. I'm glad I did. In a post a couple of years ago, I featured a salad made from Fuyuu persimmons and it has been one of my most popular of all posts. Last week I came across another recipe for persismmon salad, and it is my pleasure to share it with you. Now remember, Fuyuus are the round-bottomed, hard like apples variety of the fruit.
Fuyu persimmon salad with cumin-lime vinaigrette
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.
Total time: 40 minutes
Servings: 8 servings
2 pounds Fuyu persimmons
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 serrano chile, seeded and minced
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.
This recipe and photo are borrowed from the Los Angeles Times. The accompanying article suggests the recipe has been around for a few years.