4 Fuyu persimmons
1½ cups pomegranate seeds
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.
K8lyn07's ThoughtsBy k8lyn07
This salad will keep refrigerated for about three days, but it's 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 and/or fresh escarole, romaine, little gems, or any other chicories would create a bright, colorful, and seasonal salad.
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