- make this recipe
- user reviews ()
Priscilla's Persimmon and Pomegranate Salad
Ingredients
- 2 limes
- 1 jalapeno pepper, seeded and finely chopped*
- 4 ripe Fuyu persimmons, see below**
- 1 pomegranate, seeded
- 1/4 cup toasted pine nuts, see below***
- 3 tablespoons olive oil
- 1/2 cup cilantro leaves
- Cilantro sprigs
Directions
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.
- 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)
- cal. (kcal) 90,
- Fat, total (g) 7,
- sat. fat (g) 1,
- carb. (g) 6,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- pro. (g) 1,
- vit. A (IU) 340,
- vit. C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 1,
- Potassium (mg) 91,
- calcium (mg) 10,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
