I just started getting a local, organic fruit and vegetable box and, in my first one, there were three persimmons and a pomegranate. How wonderful that I live in a place where these are my locally grown autumn fruit! In England they would be highly exotic fruit, flown in from miles away and hugely expensive.
But what to do with them? Well, eat them of course. The persimmons were the astringent type, that you can eat while still firm, and still have a bit of acidity to balance the sweetness. I ate one, and half a pomegranate, managing to squirt dark purple juice all over me and my computer. The keys are still a bit sticky.
Inspired to use the rest of the fruit in a salad to go with the green split pea dahl which we are having for dinner, I decided to make a dressing with some raspberry vinegar that’s been in the fridge for ages. You could use any salad vinegar, such as balsamic or apple cider vinegar, but it has to be said that the tart sweetness of the raspberry vinegar, and the beautiful red colour, does marry so well with the vibrant sweet persimmon. Rocket and walnuts just seemed the obvious partners.
- 1 bunch rocket, washed
- 1 persimmon, peeled and sliced
- 1/4 cup walnuts
- 2 tablespoons pomegranate seeds
- 1 spring onion (shallot)
- 1 teaspoon dijon mustard
- 2 tablespoons raspberry, balsamic or apple cider vinegar
- 2 tablespoons good olive oil
- salt and pepper to taste
- I like to make my salad dressing in an old jar that has a lid. Then I can put all the ingredients in and just shake it up. Chop the spring onions finely and put them in the jar. Add the rest of the ingredients, put the lid on and shake well.
- Toss the rocket and persimmon slices in a pretty bowl. Crumble the walnuts in and drizzle with dressing. Sprinkle the pomegranate seeds over the top and serve immediately.