Fuyu Persimmon Salad With Cumin-Lime Vinaigrette – a delicious recipe with persimmons, lime, ground cumin, serrano chile, Salt, walnut oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
2
2. In 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.
3
3. Combine 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.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pounds Fuyu persimmons, Juice of 1 lime, 1/2 teaspoon ground cumin, 1/2 serrano chile, seeded and minced, and more.
Yes, Fuyu Persimmon Salad With Cumin-Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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