Fuyu Persimmon and Pomegranate Salad


By Kendall-Jackson on August 14th, 2013

in Recipes

Recipe type: Side Dish
Serves: 8
Preparation Time: 0:30
Cooking Time: 0:00

1 jalapeño, seeded and minced fine

2 limes, juiced

1 pomegranate, seeds removed and reserved

4 Fuyu persimmons, top and bottom cut off, remainder sliced thin

¼ C. pine nuts, toasted*

3 Tbsp. Kendall-Jackson Estate olive oil

½ bunch cilantro leaves, picked and reserved

Kosher salt

*Add pine nuts to a small, dry sauté pan over medium heat.  Gently shift pan to roll pine nuts for approximately 3 minutes or until lightly toasted.  Remove pine nuts and transfer to a plate lined with paper towels to cool.


In a bowl, combine the jalapeño and lime juice.  Allow to sit for 2 minutes.

Add the remaining ingredients and toss gently to coat.  Season with salt and let marinate for at least 30 minutes, but no longer than 2 hours, and serve.