Persimmon and Pomegranate Salad

Most of the food on our Christmas dinner table was brown - turkey, mushroom pie, stuffing, all three gravies - so I served this colorful salad to perk things up a little.

A little watercress and a serrano pepper from our garden added heat to the sweet fuyu persimmon and pomegranate. Walnuts added crunch and a sprinkle of cilantro added extra color. I served the salad on a bed of butter lettuce, but it would also have been pretty in a glass bowl.

Persimmon and Pomegranate Salad

2 lbs fuyu persimmons

juice of 1 lime

1/2 tsp ground cumin

1/2 serrano pepper, minced

1 tbsp walnut oil

scant 1/4 cup pomegranate seeds

2 tbsp toasted walnuts

2 tbsp chopped cilantro

Slice persimmon in half, then crosswise in half-moons. Remove any seeds as you go.

Whisk together the lime juice, cumin, serrano and walnut oil. Add a dash of salt. Taste on a piece of persimmon and add more chile if desired. Stir in persimmons and let sit until ready to serve.

Layer plate with lettuce (or put persimmons in glass bowl). Put persimmons on lettuce, then sprinkle with pomegranate seeds, walnuts and cilantro.

Serves 4