Agriculture Reference
In-Depth Information
O N E S I M P L E D I S H: There is no better fall dessert than quartered fresh figs
macerated with sugar and a little rum and spooned over good vanilla ice cream.
Fuyu Persimmon Salad with Cumin-Lime Vinaigrette
Because Fuyus are only slightly sweet, they make a refreshing salad when paired
with an assertive vinaigrette such as this one. But dress them with just a little lime
juice and a teaspoon or so of sugar, and you have a great fall dessert to finish a big
meal.
8 SERVINGS
Cut off the tough green calyxes and slice each persimmon into 10 to 12 wedges.
In a small lidded jar, combine the lime juice, walnut oil, about half of the chile, the cumin
and a dash of salt. 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.
Combine the persimmons and the dressing in a bowl and toss to coat well. Turn the per-
simmons out into a decorative bowl and sprinkle the pomegranate seeds, walnuts and cil-
antro on top. Taste and add more salt or lime juice, if necessary. Serve.
