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Ingredients
| limes: 2 |
| jalapeno peppers: 1 whole pepper |
| persimmons: 4 |
| pomegranates: 1 |
| dried pine nuts: 1/4 cup |
| olive oil: 3 Tbl |
| fresh cilantro (coriander): 1/4 cup |
Priscilla's Persimmon and Pomegranate Salad
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. Squeeze juice from limes into large bowl. Add jalapeño Let stand 2 minutes. Meanwhile, trim and discard top and bottoms from persimmons. Thinly slice persimmons. Toss persimmons, pomegranate seeds, pine nuts, olive oil, and cilantro in lime juice. Season to taste with salt. Let stand 30 minutes or up to 2 hours. Top with cilantro sprigs. Serve immediately.