Priscilla’s Persimmon and Pomegranate Salad




  • 2
  • 1
    jalapeno pepper, seeded and finely chopped*
  • 4
    ripe Fuyu persimmons, see below**
  • 1
    pomegranate, seeded
  • 1/4
    cup toasted pine nuts, see below***
  • 3
    tablespoons olive oil
  • 1/2
    cup cilantro leaves
  • Cilantro sprigs


Squeeze juice from limes into large bowl. Add jalapeno Let stand 2 minutes. Meanwhile, trim and discard top and bottoms from persimmons. Thinly slice persimmons. Toss persimmons, pomegranate seeds, pine nuts, olive oil, and cilantro in lime juice. Season to taste with salt. Let stand 30 minutes or up to 2 hours. Top with cilantro sprigs. Serve immediately.