Ingredients
6–8 Fuyu persimmons (about 2 lbs)
2 jalapeños, finely chopped with seeds removed
1 cup chopped cilantro (or substitute with fresh mint)
1/4 red onion, thinly sliced (about 1/2 cup)
1 cup pomegranate seeds (arils)
1/3 cup olive oil
4 tablespoons fresh lime juice (from 2 large limes) or lemon juice as a substitute
1/4 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper
Instructions
1-Slice the red onion and finely chop the jalapeños, then place them in a large mixing bowl. Squeeze the lime juice over them and stir to combine. Set aside to marinate.
2-Remove the firm leafy tops from the persimmons using a spoon, then slice the persimmons into thin segments. Discard any seeds if present.
3-Add the sliced persimmons, pomegranate seeds, and chopped cilantro to the bowl with the onion and jalapeño mixture.
4-Drizzle the olive oil over the salad, season with the salt and pepper, and toss gently to combine.
5-Serve immediately or refrigerate covered for up to 24 hours. Garnish with extra cilantro or pomegranate seeds if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍽 Use Fuyu persimmons for their firm, sweet texture; avoid Hachiya persimmons which can be bitter if unripe.
🔪 Remove persimmon tops gently with a teaspoon to avoid accidents.
🍋 Marinate onion and jalapeño in lime juice to soften and mellow the onion’s sharpness.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 331 kcal
- Sugar: 5g
- Sodium: 102mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg