I had never eaten (let alone heard of) persimmons until I arrived in the land of California. They’re an interesting looking orange orb, with a green “cap” on top. My last roommate froze them and then scooped out the flesh like ice cream. I decided to find another way to eat them as that sounded too cold and too sweet.
After peeling them and taking a nibble I knew they’d go well with a squeeze of lime, more so than lemon. When I realized I had some prepared pomegranate seeds (made the Magreb style with sugar and orange blossom water) I knew they would be a match made in heaven. How right I was!
Persimmons have the texture of not quite ripe cantaloupe melon and a somewhat similar flavor, but not nearly as sweet. I’m eager to try them out in other ways, so let me know if you have suggestion!
Persimmon and Pomegranate Salad
3 persimmons, peeled, cored and cut in slices
1/2 lime, juiced
2 tablespoons prepared pomegranate seeds (recipe here)
Mix all and serve chilled.
Recipes currently inspiring me: