Cooking Index - Cooking Recipes & IdeasFuyu Persimmon Salad With Cumin-Lime Vinaigrette Recipe - Cooking Index

Fuyu Persimmon Salad With Cumin-Lime Vinaigrette

Type: Fruit
Courses: Salads
Serves: 8 people

Recipe Ingredients

2 lbs 908g / 32ozFuyu persimmons - see * Note
  Juice of 1 lime
1/2 teaspoon 2.5mlGround cumin
1/2   Serrano chile - seeded, minced
  Salt - to taste
1 tablespoon 15mlWalnut oil
1/4 cup 27g / 1ozPomegranate seeds
3 tablespoons 45mlChopped walnuts - toasted
2 tablespoons 30mlChopped cilantro

Recipe Instructions

* Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad.

Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.

In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough chile to add a suggestion of heat. If you'd like it hotter, add more and shake again.

Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.

This recipe yields 8 servings.

Each of 8 servings: 185 calories; 39 mg. sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 40 grams carbohydrates; 2 grams protein; 0.30 gram fiber.

The Los Angeles Times, 11-20-2002


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