Recipe Directions

1) Cut top out like a tomato. Slice bottom off, being careful not to take too much fruit 2) Peel persimmons, cut four pieces off core the way you might an apple 3) Dice persimmons into a shape slightly larger than the pomegranate seed 4) Mix pomegranate seeds and diced persimmon gently with a spatula This salad will keep refrigerated for about three days but is best eaten fresh.
A vinaigrette made with a light vinegar such as Sherry, Champagne or white Balsamic and a buttery extra virgin olive or a nut oil would complement these fruits nicely, or maybe some agave nectar as a sweet and light dessert. The options for green leafies are endless—sauteed &/or fresh escarole, romaine, little gems, or any other chicories would create a bright, colorful and seasonal salad.

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What other fruit can substitute for persimmons in taste/

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I am Russian and the word for persimmons in Russian is also kaki. I live in California, but I only see kaki in stores in winter.

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haha ray if only we all lived in california.. what a wonderful world it would be.
and xian i am 100% jealous that you had persimmons growing in your backyard.. we were all deprived children

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I just realized that persimmons are kaki. I grew up in Japan and we had a kaki tree in our garden.

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Boy does that look delicious! I can't wait until we start to get pomegranates around here. If only I lived in California - there's no pomegranates in northern Oregon!

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