Now that we live in a globalized society where you can pretty much get any fruit any time of year you want, I guess making a Winter fruit salad isn't too terribly exciting, though good luck finding a persimmon in June. However, even in the fall/winter season, it is not accessible at all markets, and I'm sure many (or most) of your non-Asian friends have probably never tried one before, so this is definitely a conversation-starter and crowd-pleaser. For those of you that haven't tried it before, it's incredibly sweet, and it has both a crunch and a softer interior. To be honest, it can feel slimy and the cutting process reminded me of pumpkin because of the stringiness with the skin, but it's definitely worth trying. Mixed with the more acidic tones of pomegranate, and you have a nicely balanced combination that even looks festive!
|Sandro Botticelli, Madonna of the Pomegranate, 1487.|
Pomegranate and Persimmon Winter Fruit Salad
1. With the persimmon upside down, cut it into quarters. Then peel off the skin and cut each quarter into halves or thirds, depending on the size. Do this for all the persimmon. Place in a large mixing bowl.
2. Cut the pomegranate in half and patiently pick out all the seeds.
3. Toss lightly.
persimmon- high in Vitamin A, Vitamin C, and dietary fiber
pomegranate- packed with antioxidants, Vitamin C
Other Winter fruits: clementines, red grapes, cranberries, pomelo, star fruit, grapefruit, Korean pears