• 12 Ratings

Introduce three unusual fall fruits to your family by serving this superlative salad. When ripe, Fuju persimmons are bright reddish orange, but still quite firm. If desired, substitute two pink or red grapefruit for the oranges.

Source: Better Homes and Gardens

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Recipe Summary

total:
50 mins
Servings:
6
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Persimmon, Blood Orange, and Pomegranate Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.

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Instructions Checklist
Instructions Checklist
  • In a large bowl combine mesclun and green onions. Drizzle 1/2 cup of the Pine Nut-Persimmon Vinaigrette over musclun; toss to coat.

Instructions Checklist
  • 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.

*

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.

Tips

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

Tips

Fuyu persimmons: Short, squatty, eaten when crisp, are the ones to use in this salad. (The acorn-shaped Hachiya must ripen to a gelatinous softness to be edible and are the ones usually used for baking.) Fuyu persimmons are enjoying a burst of popularity, with October through December being their prime season-so substitute sliced and seeded papayas or mangoes if 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. Eventually, 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°F) but once the fruit is returned to room temperature, it will soften. Surprisingly, persimmons stored at normal refrigerator temperature, about 40°F, will actually deteriorate faster than if stored at room temperature (55°F.)

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

238 calories; total fat 15g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 10g; cholesterolmg; sodium 18mg; potassium 407mg; carbohydrates 26g; fiber 3g; sugar 16g; protein 2g; vitamin a 1069IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 81mg; iron 1mg.

Pine Nut-Persimmon Vinaigrette

Ingredients

Ingredient Checklist

Directions

Pine Nut-Persimmon Vinaigrette:
  • 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; red or white wine vinegar; toasted pine nuts; blood orange peel; blood orange juice; honey; shallot; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.

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Reviews

12 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2