Perhaps you are looking for another salad recipe to treat mother this Mother’s day, then Persimmon, Blood Orange, and Pomegranate Salad is perfect for you. You will be delighted on the mixture of colors along with the rich flavors of the fruits in this salad. Not only that it is very nutritious too. Your mom will surely love this treat.
Persimmon, Blood Orange, and Pomegranate Salad
2 large ripe Fuyu persimmons, mangoes, or papayas
5 cups mesclun, arugula, baby arugula, or mixed salad greens
6 tablespoons thinly sliced green onions (3)
1 recipe Pine Nut-Persimmon Vinaigrette
4 medium blood and/or navel oranges, peeled and thinly sliced
- Score an “X” into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.
- Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
- In a large bowl combine mesclun and green onions. Drizzle 1/2 cup of the Pine Nut-Persimmon Vinaigrette over musclun; toss to coat.
- To serve, arrange mesclun mixture on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Pine Nut-Persimmon Vinaigrette.
If desired, substitute two pink or red grapefruit for the oranges or use a combination of oranges and grapefruit. Or use 2 to 3 cups bottled sectioned citrus fruit in place of the oranges. Drain the fruit before adding it to the salad.
Pine Nut-Persimmon Vinaigrette
1 large ripe Fuyu persimmon
1/3 cup olive oil
1/4 cup red wine vinegar
3 tablespoons toasted pine nuts
1 1/2 teaspoons finely shredded blood orange peel, or orange peel
2 tablespoons blood orange juice or orange juice
1 tablespoon honey
1/2large shallot, cut up
teaspoon Dijon-style mustard
Dash ground cinnamon or gound allspice
Dash freshly ground black pepper
Remove the core from one large ripe Fuyu persimmon; cut in half. Scoop out pulp (you should have about 1/3 cup), discarding skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add olive oil; red or white wine vinegar; toasted pine nuts; blood orange peel; blood orange juice; honey; shallot; mustard; cinnamon; and pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups. Yield: 1-1/4 cups.
“There are many digestive health benefits of eating persimmons. They have a fibrous texture and provide a good amount of fiber for the diet. Persimmons are also fat free, and they are a good source of healthy carbohydrates and natural sugar. The compounds shibuol and betulinic acid found in persimmons are believed to have cancer-fighting properties. “
Recipe and photo credits to: Better Homes and Gardens