Persimmon and Pomegranate Salad
Published Dec. 14, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6Fuyu persimmons
- Salt and black pepper
- 2tablespoons lemon juice
- 3tablespoons extra-virgin olive oil
- ½cup pomegranate seeds (from 1 medium pomegranate)
- 2tablespoons pomegranate juice
- Mint leaves, for garnish
Nutritional analysis per serving (6 servings)
109 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 133 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel persimmons with a vegetable peeler. Cut lengthwise into ½-inch wedges or ¼-inch slices and place in a bowl. Season lightly with salt and pepper, then dress with lemon juice and oil.
- Step 2
Transfer to a shallow serving bowl or platter and top with pomegranate seeds. Squeeze the pomegranate juice over the salad — squeeze the outer layer of the pomegranate if you need a little more juice — and garnish with mint leaves.
Private Notes
Comments
We are fortunate to grow Fuyus, pomegranates & mint in our yard & love this combo. We also add fresh Italian parsley & if you can get your hands on some shiso leaves by all means chop & add all this greenery to these already incredible fruits. ( The shiso is really amazing in this salad). Our dressing contains some blood orange juice & finely grated peel, ( lime also works) a tablespoon or so of pomegranate molasses, really good olive oil, s & p. All together now: Nirvana:)
Nice winter salad with bright colours for grey days. I served it on a bed of arugula and garnished with some chopped pistachios.
Notes/options from others I’ll try: • Serve over arugula or radicchio. • Parsley • Shiso leaves, chopped (you’ve just got to try it when someone who has all the ingredients growing in her yard—and who’s apparently been making this salad for some time—says it’s the stuff that brings the dish to another level • Pistachios, roasted and roughly chopped
LOVE this salad! Served on a bed of arugula, dressed with olive oil, lemon juice, pinch of salt and black pepper. Tossed arugula in a bowl then plated. Added the Pom juice to lemon and EVOO in the bowl, then tossed each item before plating - persimmons, then Pom arils, then mint. I used chiffonade cut for mint for better coverage and look. Love that there was no leftover dressing to toss or take up fridge space while I play “guess the dressing”. Looked amazing, each item evenly and lightly dressed. Simple, refreshing and delicious!
So beautiful and bright on the Thanksgiving spread! The flavors help lighten/brighten/juice up the heavy turkey/gravy/soft potatoes situation. The dressing is so good and makes this better than a simple fruit salad. Loved the mint too. I used Pom Juice from a bottle (rather than squeeze an actual pomegranate)…then made margaritas! (2 parts tequila; 1 part cointreau,1 part fresh lime, 1 part Pom juice)
Didn't have pomegranate juice, so diluted some pomegranate syrup instead. Was fantastic.