I know I just said that I don't eat the seeds of pomegranates, but after the vast majority of you said "Why bother?" I proceeded to give it another try. Guess what? It's not so bad — it lends a textural crunch and grittiness that needs some getting used to, but I'm starting to like it.
I decided to embrace the seeds by tossing together a simple and straightforward Fall fruit salad. The result was a brilliantly-colored melange of persimmons, pomegranates, onions, and spinach with an equally bright flavor profile. To get excited for the season,
- 8 cups torn spinach leaves
- 3 Fuyu persimmons, cut into thin slices
- 1 small red onion, thinly sliced
- 3 tablespoons sherry vinegar
- 7 tablespoons olive oil
- Salt and pepper
- Seeds from 1 large pomegranate
- In a large bowl, combine spinach, persimmons, and onion.
- Whisk together vinegar and oil. Toss with salad. Add salt and pepper to taste.
- Sprinkle with pomegranate seeds and serve.
Makes 8 servings.
- Vegetables, Salads
- North American