POMEGRANATE PERSIMMON SALAD

Peel and chop the persimmons into half moon shapes. Add to a bowl. De-seed 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. Add chopped cilantro. Juice the limes in a separate bowl and add the diced jalapeño to the lime juice. Let it sit for approximately 10 minutes. Meanwhile, toast the pine nuts on low-medium heat until browned, then add them to the bowl with the persimmons and pomegranate. Pour the lime juice dressing over the salad and toss.