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Persimmon and Pomegranate Salad with Basil

This recipe is as simple as they come, but the salad has a complex and stunning combination of color and flavor. It can be eaten alone or paired with salmon.

Persimmon Pomegranate Salad with Salmon

2 persimmons
1 pomegranate
1-2 tablespoons finely chopped basil

Cut the persimmons into slices or into a fine dice (no need to peel it). Cut the pomegranate into quarters then squeeze over a bowl to extract a bit of juiceĀ and the seeds (also use your fingers to loosen seeds). Combine the persimmon with the pomegranate and mix in the basil.



Recipe Time: 10 minutes
Approximate servings: 2-4

  • Obviously, you can add other fruits to this salad. Kiwi goes especially well.
  • Try serving this salad with fresh goat cheese on the side
  • This combination of fruit goes well with nuts,especially hazlenuts
Persimmon and Pomegranate with Hazlenuts

Persimmon and Pomegranate with Hazlenuts

  • This salad lasts and improves for several days in the fridge, although the persimmon becomes softer and the colors become less vibrant

Persimmon and Pomegranate Salad with Basil by J. Meier and The (modern) Busy Girls’ Cookbook

2 Comments leave one →
  1. Adrianne Benham permalink
    December 9, 2011 5:46 am

    A friend brought this to my house for Thanksgiving last year, and she’s not allowed to come over without it anymore. I discourage others from eating it so I can hoard it for myself. I’m addicted!


  1. Persimmons and Pomegranates « The (modern) Busy Girls' Cookbook

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