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Farm fresh pomegranates & persimmons
The weather here in Southern California does not often reflect the change of seasons. However, if you are a regular Farmer’s Market shopper, you have surely noticed the radiant colors of fall reflected in this season’s fruits and vegetables.
Persimmons and pomegranates are no exception to this array. By themselves they make lovely afternoon snacks. But this recipe by Russ Parsons makes the perfect autumn salad to spice up any gloomy fall day.
Fuyu Persimmon Salad with Cumin-Lime Vinaigrette
2 pounds Fuyu persimmons
juice of 1 lime, plus more to taste
2 tablespoons walnut oil
½ Serrano chile, seeded & minced
½ teaspoon ground cumin
salt
¼ cup pomegranate seeds (about ½ pomegranate)
3 tablespoons chopped raw walnuts
2 tablespoons chopped fresh cilantro
To make dressing, combine lime juice, walnut oil, about half of the chile, the cumin and a dash of salt in a small lidded jar. 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 like it hotter, add more and shake again.
Parsons suggests that the persimmons be sliced into wedges (about 10-12 per piece of fruit). But I prefer them chopped. Combine persimmons, pomegranates, walnuts, & cilantro in a bowl and toss with dressing. Taste and add more salt or lime juice, if you like. Serve!
This recipe came from Russ Parsons’ book, How to Pick a Peach. It is not an exclusively raw food book. However, it’s a great read for raw food enthusiasts, giving helpful information for selecting, storing, and preparing the freshest fruits and vegetables year round.
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