by Al Seib / Los Angeles Times


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at 2007-11-13


Fuyu persimmons with cumin-lime dressing and pomegranates.

This recipe for a gorgeous and spicy autumn salad made with the small, crisp Fuyu persimmons, fresh walnuts and sparkling pomegranate seeds first appeared Nov. 20, 2002.
Los Angeles Times Staff Writer

Total time: 40 minutes

Servings: 8 servings

Note: By Russ Parsons. Fuyus are only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad.

2 pounds Fuyu persimmons

Juice of 1 lime

1/2 teaspoon ground cumin

1/2 serrano chile, seeded and minced

Salt

1 tablespoon walnut oil

1/4 cup pomegranate seeds (about 1/4 pomegranate)

3 tablespoons chopped walnuts, toasted

2 tablespoons chopped cilantro

1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.

2. In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough chile to add a suggestion of heat. If you'd like it hotter, add more and shake again.

3. Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.

Each of 8 servings: 185 calories; 39 mg. sodium; 0 cholesterol; 4 grams fat; 0 saturated fat; 40 grams carbohydrates; 2 grams protein; 0.30 gram fiber.