Autumn Fruit Salad – Persimmons and Pomegranates

November 24, 2015

in Cook What You Like, Salads and Vegetables, Sides and Ends

Pomegranate Persimmon Salad

Caught up in the “end of the year – holiday – not sure my gut can take any more” tangle?

Take a short break from it all and make yourself an easy fruit combo with seasonal fruits such as fuyu persimmons and pomegranates.  This colorful dual is loaded with anti-oxidants and dietary fiber – see how easy it is to eat healthy?

Persimmon v1A characteristic of Fuyu persimmons are their flat bottoms (pictured above).  The fruit can be enjoyed crunchy or soft; crunchy is good in this combo.  No Hachiya persimmons (you know, the heart-shaped pointy ended persimmons) in this mix – those are intended to be consumed only when soft and ready.  Peel the persimmons if you prefer and don’t eat the persimmon seeds.

Pomegranates require a little more focus to extract the jewel-like seeds.  An easy way to harvesting the seeds is to cut a pomegranate in half. Flip one half cut side up and make cut into the fruit at the 12, 3, 6, and 9 o’clock positions but don’t cut all the way through (looks like petals).  Turn the cut half bottom-side up over a bowl, splay out the petals a little and repeatedly smack the bottom-side (which is now facing you) with the back of a wooden spoon.  The loosened seeds will pop into the bowl below.

Combine the fruit and enjoy at room temperature as a side dish, snack or dessert; no dressing necessary.  The softly sweet persimmon is balanced with the slight tart of the pom seeds.  Such a simple, healthy, and delicious way to get you through autumn.

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