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Salads, Vegetarian

Fuyu persimmon salad with cumin-lime vinaigrette

Fuyu persimmon salad with cumin-lime vinaigrette
Al Seib / Los Angeles Times

On my Thanksgiving table we usually have dishes that come from all over the United States, from Wapakoneta, Ohio, to Montgomery, Ala. Add it all up and you've probably got something like the definitive California spread. After all, almost half ... Read more

Total time: 40 minutes | Serves 8
  • 2 pounds Fuyu persimmons
  • Juice of 1 lime
  • 1/2 teaspoon ground cumin
  • 1/2 serrano chile, seeded and minced
  • Salt
  • 1 tablespoon walnut oil
  • 1/4 cup pomegranate seeds (about 1/4 pomegranate)
  • 3 tablespoons chopped walnuts, toasted
  • 2 tablespoons chopped cilantro

Step 1Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.

Step 2In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. 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.

Step 3Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.

Note: Fuyus are the small, crisp persimmons. They're only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad.


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