A delightful salad featuring the sweet and tangy flavors of persimmon and pomegranate, enhanced with toasted pine nuts, fresh cilantro, a kick of jalapeño, and a bright lime dressing. This recipe turned a persimmon skeptic into a fan!
Start by peeling and chopping the persimmons. Add them to a bowl. To take seeds out of the pomegranate: cut the pomegranate in half. Place it in a bowl of hot water and slowly start to peel it so that the seeds fall into the bottom of the bowl. The skin will float on top. Take the skin out and pour it all into a strainer so only the seeds remain. Add the pomegranate seeds to the persimmons and mix. Juice the limes in a separate bowl and add the diced jalapeño to the lime juice; let it sit while you toast the pine nuts. Toast the pine nuts on low-medium heat until browned. Add the chopped cilantro to the bowl with persimmons and pomegranate. Add the lime juice mixture and toss with your hands. Then, add the toasted pine nuts on top and toss again. Enjoy!
