Persimmons are definitely a nostalgic fruit for me. Their sweet, jelly-like flavor is reminiscent of Moscow winters when bright orange persimmons and clementines were the only winter fruits available.
That said, this recipe was simply born out of some leftover pomegranate!
This is a fruit salad to welcome you to winter months. You can alternate some of the ingredients and use figs and various kinds of pear too. The only ‘rule’ is keeping a nice balance of sweet and tart flavors as well as crunchy and soft textures.
- 1 orange
- 2 ripe persimmons (unripe persimmons can make you pucker up!)
- 1 pomegranate
- a handful of concord grapes
- 2 T chopped almonds
- 1 T walnut oil
- splash of balsamic vinegar
- pinch salt
- 4-5 pink peppercorns (optional)
1. Make the dressing first: make about 1/4 cup of pomegranate juice, mix with oil, vinegar, salt, and pink pepper. Taste for seasoning and adjust as necessary.
2. Clean the fruit and slice thinly. Arrange on a platter and sprinkle pomegranate seeds on top.
3. Chop almonds roughly and add to fruit. Drizzle with dressing and toss lightly.