How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Priscilla's Persimmon and Pomegranate Salad

For a fresh and flavorful salad, toss persimmons, pomegranate seeds, pine nuts, olive oil, and cilantro in lime juice.

4.0 by 13 people
Rate me!
  • Yields: 8 (1/4-cup) servings
  • Prep: 20 mins
  • Stand: 30 mins

Priscilla's Persimmon and Pomegranate Salad



  1. 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

*Kitchen Note:

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



Loading... Please wait...