Persimmons and pomegranates are, like, each other's basherts. They are meant to be together, preferably in this salad. Some of us lie in waiting for these two fruits to finally sync up at the market so we can fulfill their destinies. Along with baby greens and sliced almonds, a light citrus dressing using also-seasonal oranges brings the whole thing together.
Two types of persimmons - here you want Fuyu
If you're not already familiar with persimmons, you're in for a treat. These cold-season fruits, which look like orange tomatoes, are one of those few that aren't available at supermarkets year round. They're fairly delicate, and, like avocados, have a tendency to go from underripe to overripe at the drop of a hat. Despite their diva behavior, they're well worth the fuss: exquisite and subtle, wonderfully textured, a fruit that'll really make you lean into that Shehecheyanu.
There are two common types of persimmons (actually, there's a bunch more, but these are the ones you'll generally find at the market). Hachiya persimmons are elongated and, notably, eaten when soft and creamy, like nature's pudding cup. If you try to eat one before it's ripe, the tannins do a number on your mouth. Again, total diva behavior that you'll invariably put up with. Here, though, we want fuyu persimmons, which are rounded, a bit bigger than hachiyas, and eaten when firm, like a pear. They slice well and will keep their shape when tossed in a salad. Fuyu persimmons are probably more commonly found, at least here in Southern California, where even Costco sells them in season.
Seeding a pomegranate
A single pomegranate is a gift that keeps giving, so it's worth dividing up into smaller portions. Poms are a hardy fruit that keep well in the fridge. I generally will slice off a portion and seed it by hand. If the thought of this makes you cringe, there is also a magical unitasker that helps you accomplish this task. (Don't tell my mom that Amazon sells them now, because she joyfully dragged it back through airport security and multiple time zones for me.) To use it, you have to seed half the pom at a time and cut it at its "equator" (not stem to top as you might ordinarily do).
About the citrus salad dressing
This mellow salad dressing uses orange juice in place of the usual vinegar, along with orange zest for more citrus flavor. Just stick all the ingredients in a jar or other container with a well-fitting lid, and shake away.
Need more ideas for seasonal vegetable dishes?
- Maple Roasted Winter Squash and Parnsips with Ras el-Hanout - The warming north African spice blend ras el-hanout is a natural companion for squash and parsnips.
- Tel Aviv Roots Grain Bowl - Caramelized Jerusalem artichokes (sunchokes), beets, and sweet potatoes star in this tahini and silan-topped meal-in-a-bowl.
- Beet and Thyme Latkes - With fresh thyme, these flavorful, crispy-but-soft patties are not to be reserved just for Chanukah time.
Winter Green Salad with Persimmon and Pomegranate (parve)
- Small jar, bottle, or container with a tightly-fitting lid
- 3-4 cups baby greens
- 1 fuyu persimmon - diced into small cubes
- ½ medium pomegranate - seeded
- ¼ cup sliced almonds
- 3 Tbsp extra-virgin olive oil - 45ml
- 1 tsp orange zest
- 2 Tbsp orange juice
- 2 tsp honey
- 2 tsp Dijon mustard
- ½ tsp salt
- ⅛ tsp black pepper
- Dice the persimmon, seed the pomegranate, and toss together with the baby greens and almonds.
- In a small container with a tight-fitting lid, combine all the salad dressing ingredients. Shake vigorously for 30 seconds or so, until fully emulsified. Pour over salad and toss.