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Persimmon Pomegranate Salad

A vibrant salad combining ripe persimmons, ruby-red pomegranate seeds, fresh cilantro, and a tangy lime dressing, perfect for holiday gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Festive
Calories: 331
Ingredients Method Notes

Ingredients
  

Fruit and Vegetables
  • 6-8 pieces persimmons, about 2 lbs Fuyu persimmons work best, keep them firm for slicing.
  • 2 pieces jalapeños, finely chopped Adjust for heat preference.
  • 1 cup chopped cilantro, about half a bunch Can substitute with mint or parsley.
  • 1/4 cup red onion, thinly sliced Shallots can be used for a milder flavor.
  • 1 cup pomegranate seeds, from one pomegranate Try dried cranberries as a substitute.
Dressing
  • 1/3 cup extra virgin olive oil Mild olive oil or avocado oil can be used.
  • 4 tablespoons fresh lime juice, from 2 large limes Can substitute with lemon juice.
  • 1/4 teaspoon fine sea salt, or to taste Start with less to adjust to preference.
  • 1/4 teaspoon freshly ground black pepper

Method
 

Preparation
  1. Thinly slice the red onion and finely chop the jalapeños. Place both in a large mixing bowl, then squeeze in the lime juice and stir. Set aside to mellow.
  2. Rinse and dry the persimmons. Remove leafy tops, then cut into thin segments. Add to a serving bowl.
  3. Add chopped cilantro and pomegranate seeds into the serving bowl with persimmons.
Dressing and Serving
  1. Drizzle the olive oil over the salad. Season with salt and black pepper, then toss gently.
  2. Taste and adjust seasoning as needed.
  3. Serve the salad immediately for the freshest taste.
Storage
  1. Refrigerate leftovers in an airtight container for up to 24 hours.

Notes

Best served fresh; refrigerate without freezing. Avoid overly soft persimmons and adjust jalapeño heat to taste.