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Persimmon, Blood Orange, and Pomegranate Salad

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  • Makes: 6 servings
  • Start to Finish: 50 mins

Persimmon, Blood Orange, and Pomegranate Salad

Directions

  1. Score an X into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
  2. Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
  3. In a large bowl combine mesclun and green onions. Drizzle 1/2 cup of the Pine Nut-Persimmon Vinaigrette over musclun; toss to coat.
  4. To serve, arrange mesclun mixture on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Pine Nut-Persimmon Vinaigrette.

From the Test Kitchen

*Tip:

Use the short, squatty, crisp Fuyu persimmons in this salad. (The acorn-shape Hachiya must ripen to a gelatinous softness to be edible and are usually used for baking.) Fuyu persimmons are ripe from October through December. Substitute sliced and seeded papayas or mangoes if Fuyu persimmons are unavailable.

When selecting Fuyu persimmons, look for ones that are yellow-orange in color and firm to the touch. Fuyus will stay firm for two or three weeks at room temperature. After about three weeks, they will soften somewhat like the Hachiya. At this stage, some people feel the Fuyu's sweetness reaches its peak. Their crispness can be prolonged by refrigeration if the temperature remains close to freezing (32 degrees F) but once the fruit is returned to room temperature, it will soften. Surprisingly, persimmons stored at normal refrigerator temperature, about 40 degrees F, will actually deteriorate faster than if stored at room temperature (55 degrees F.)

**Tip:

If desired, substitute two pink or red grapefruit for the oranges or use a combination of oranges and grapefruit. Or use 2 to 3 cups bottled sectioned citrus fruit in place of the oranges. Drain the fruit before adding it to the salad.

Make-Ahead Directions:

Prepare Pine Nut-Persimmon Vinaigrette as directed. Place in an airtight container. Seal; chill for up to 3 days.

Pine Nut-Persimmon Vinaigrette

Directions

  1. Remove the core from one large ripe Fuyu persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil, vinegar, pine nuts, orange peel, orange juice, honey, shallot, mustard, cinnamon, and black pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.

Nutrition Facts (Persimmon, Blood Orange, and Pomegranate Salad)

  • Per serving:
  • 238 kcal cal.,
  • 15 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 18 mg sodium,
  • 26 g carb.,
  • 3 g fiber,
  • 16 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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