Sweet, ripe and vibrant orange persimmons are a soft, satiny bed for a colorful tangle of greens adorned with shiny ruby pomegranate and peridot-hued pistachio bits.

Serves 4 to 6


  • 2 medium-ripe Fuyu persimmons
  • 1 small pomegranate
  • 1/2 cup shelled, roasted and salted pistachios, chopped
  • 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
  • 6 packed cups (about 6 ounces) mixed greens or arugula


Use a sharp paring knife to cut the skins off the persimmons, and then slice the fruit into very thin rounds (if you have a mandoline, use it set at smaller than 1/8 inch). Line a large platter with the slices. Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You'll have to do some work with your fingers to separate the arils from the peel and white membranes, which you can discard. Toss the pomegranate seeds, pistachios and fennel with the greens and pile the mixture on top of the persimmons. Drizzle with the vinaigrette of your choice and serve.

From Choosing Sides: From Holidays to Every Day, 130 Delicious Recipes to Make the Meal, by Tara Mataraza Desmond (Andrews McMeel Publishing, LLC).

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