A fuyu persimmon fruit (Photo credit: Wikipedia)
Persimmon, Pomegranate and Pecan Salad = P3 salad
Santa Monica Farmer’s Market Cookbook
Makes 8 servings
4 ribs celery, preferably white inner ribs with leaves
2 small (or 1) large Fuyu persimmon
½ cup pecan or walnut pieces, toasted
1/2 pound mixed baby salad greens
about 1 Tablespoon olive oil or nut oil
Kosher salt and fresh ground pepper
½ c crumbled feta cheese (optional)
To remove the pomegranate kernels, make a cut near the blossom end of the fruit. Submerge the pomegranate in a bowl of water and beak the fruit into large pieces. Use your fingers to loosen all the kernels, then drain and reserve them. (The kernels will keep in the refrigerator for up to 3 days)
Use a vegetable peeler to peel the celery, then slice paper thin on the diagonal.
Place in a salad bowl along with the celery leaves.
Peel and core the persimmons. Cut vertically into quarters and the crosswise into thin slices. Add to the bowl along with the nuts, greens and as many pomegranate kernel as you like.
Grate the zest from the lemon in long thin strands in to the bowl.
Drizzle on the oil, squeeze in some lemon juice and season with salt and pepper.
Toss well and sprinkle with feta cheese crumbles, serve immediately.
How to chose Fuyu persimmons: the deeper the color the sweeter and riper the fruit. The persimmon should be firm but not rock hard. Store them on the counter for up to 3 weeks. They are the most common non-astringent persimmon, but there is also the chocolate persimmon, from Penryn CA.
How to choose pomegranates: The best pomegranates are large and heavy for their size and have a fresh looking rind. Some splitting is okay but avoid the fruits with cracks that show signs of mold. Store in the refrigerator for up to 1 month.