Our current home came with a variety of fruit trees including Fuyu Persimmons which are delicious and look like small shiny orange pumpkins. Aside from just eating them out of hand I was always wondering about other ways to utilize them. After trying a pie with so-so results I saw something where they had been used in a salad. After a bit of experimenting here is my persimmon salad. This has been a big hit as part of our Thanksgiving meal and people always want the recipe not to mention a supply of persimmons to make it!
6 ripe persimmons cored, and thinly sliced
1 fennel bulb, cored and thinly sliced
2 Jalapeno peppers, seeded and chopped
½ Cup chopped dates
1 pomegranate, seeded
½ cup toasted pine nuts
¼ cup good olive oil
½ cup cilantro leaves, lightly chopped
½ tsp kosher salt
Fresh ground pepper to taste
TO TOAST THE NUTS – Heat a skillet over medium heat. Add the pine nuts and cook about 3 minutes shaking the pan frequently. You can substitute pecans or walnuts if you can’t find pine nuts. Cool on a paper towel.
FOR THE DRESSING – In a large bowl squeeze the lime juice. Add the jalapeno and let stand for a few minutes. Add the olive oil, salt, pepper and cilantro and whisk together.
Add the persimmons, fennel, pomegranate seeds, and nuts to the dressing and toss well. Let stand at least 1 hour before serving to allow the flavors to develop.