Priscilla's Persimmon and Pomegranate Salad
- Squeeze juice from limes into large bowl. Add jalapeno Let stand 2 minutes. Meanwhile, trim and discard top and bottoms from persimmons. Thinly slice persimmons. Toss persimmons, pomegranate seeds, pine nuts, olive oil, and cilantro in lime juice. Season to taste with salt. Let stand 30 minutes or up to 2 hours. Top with cilantro sprigs. Serve immediately.
From the Test Kitchen
Hot chile peppers, such as jalapenos, contain oils that may burn your skin and eyes. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch chile peppers, wash well with soap and water.
**Fuyu Persimmons? Fuyu persimmons are a variety of persimmons that has a tomato shape and should be eaten while firm. This firmer texture makes them ideal for slicing and using in salads. Look for Fuyu persimmons that have shiny skins and bright green caps. avoid those that are soft or bruised. Find them in large supermarkets and Asian food markets October through December.
***To Toast Pine Nuts:
Heat a skillet over medium heat; add pine nuts. Cook 3 minutes or until toasted, shaking pan frequently. Cool on paper towels. Makes 8 (1/4-cup) servings.
Nutrition Facts (Priscilla's Persimmon and Pomegranate Salad)
- Per serving:
- 90 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 4 g monounsatured fat),
- 0 mg chol.,
- 1 mg sodium,
- 6 g carb.,
- 1 g fiber,
- 0 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet