Description
This vibrant Persimmon Pomegranate Salad combines the sweet, honey-like flavor of ripe persimmons with the tart bursts of pomegranate seeds, accented by a zesty lime dressing and a hint of jalapeño heat. It’s a refreshing, colorful salad perfect for fall and winter gatherings or a light, healthy side dish.
Ingredients
Scale
Salad Ingredients
- 6-8 persimmons (about 2 lbs), sliced into thin segments
- 2 jalapeños, finely chopped
- 1 cup chopped cilantro (about 1/2 bunch)
- 1/4 red onion, thinly sliced (about 1/2 cup)
- 1 cup pomegranate seeds (from 1 medium pomegranate)
Dressing and Seasoning
- 1/3 cup extra virgin olive oil
- 4 Tbsp fresh lime juice (from 2 large limes, or substitute with lemon juice)
- 1/4 tsp fine sea salt (or to taste)
- 1/4 tsp freshly ground black pepper
Instructions
- Marinate the Onion and Jalapeño: Slice the red onion thinly and finely chop the jalapeños, then place both in a large salad mixing bowl. Squeeze fresh lime juice over them and stir well to combine. Set this mixture aside to marinate while preparing the rest of the salad; this softens the onion and infuses flavor.
- Add Persimmons and Other Fresh Ingredients: Slice the persimmons into thin segments and add them to the bowl with the marinated onions and jalapeños. Next, add the chopped cilantro and pomegranate seeds on top for freshness and texture.
- Dress and Toss the Salad: Drizzle the salad with extra virgin olive oil, then season with sea salt and freshly ground black pepper. Toss gently but thoroughly to combine all ingredients evenly. Taste and adjust seasoning by adding more lime juice, salt, or pepper if desired. Optionally, garnish the top with additional cilantro leaves or pomegranate seeds for a beautiful presentation.
Notes
- Choose ripe but firm persimmons, such as Fuyu variety, for best texture when slicing.
- Pomegranate seeds can be time-consuming to extract; consider buying pre-seeded pomegranate for convenience.
- Adjust jalapeño amount based on your preferred spice level; removing seeds reduces heat.
- For a nuttier flavor, add toasted walnuts or pecans just before serving.
- This salad is best served fresh but can be refrigerated for up to 6 hours.
