Persimmon and Pomegranate Salad

Name: Persimmon and Pomegranate Salad
Yield: 4 servings
Ingredients: 3 ripe medium fuyu persimmons; 1/2 pomegranate; 1 tablespoon sherry or red wine vinegar; Salt; Fresh-ground black pepper; 3 tablespoons extra-virgin olive oil

December 20, 2011

There are two varieties of persimmons available on the market, fuyu and hachiya. Fuyu are round and flat and are eaten while still crisp; they make colorful and tasty salads. Hachiya are elongated with a pointy tip, and are tannic until ripe and very, very soft.

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