Because Fuyus are only slightly sweet, they make a refreshing salad when paired with an assertive vinaigrette such as this one. But dress them with just a little lime juice and a teaspoon or so of sugar, and you have a great fall dessert to finish a big meal.
8 SERVINGS
2 |
pounds Fuyu persimmons |
|
Juice of 1 lime, plus more to taste |
2 |
tablespoons walnut oil |
½ |
serrano chile, seeded and minced |
½ |
teaspoon ground cumin |
|
Salt |
¼ |
cup pomegranate seeds (about ½ pomegranate) |
3 |
tablespoons chopped walnuts, toasted |
2 |
tablespoons chopped fresh cilantro |
Cut off the tough green calyxes and slice each persimmon into 10 to 12 wedges.
In a small lidded jar, combine the lime juice, walnut oil, about half of the chile, the cumin and a dash of salt. 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.
Combine the persimmons and the dressing in a bowl and toss to coat well. Turn the persimmons out into a decorative bowl and sprinkle the pomegranate seeds, walnuts and cilantro on top. Taste and add more salt or lime juice, if necessary. Serve.