Persimmons are the commonly mysterious fruit that arrives in markets in late Fall. A ripe Fuyu persimmon will be firm, crisp and flat, unlike their counterpart Hachiya, which are soft and tomato-shaped. Grilled persimmons achieve a smoky sweet flavor when tossed on a hot grill or indoor grill pan for just a few minutes.
6 cups baby spinach or arugula
3 ripe Fuyu persimmons
Arils from 1 large pomegranate
2 Granny Smith apples
½ cup dried cranberries, sweetened with fruit juice
4 ounces crumbled goat cheese
1 avocado, peeled and sliced
1/4 cup candied pecans
Olive oil and lemon juice to taste
Cut the Fuyu persimmons into ¼ inch slices and drizzle with a few drops of olive oil to moisten. Place on the grill until nice grill marks appear without being burned, and aren’t too soft. Slice up the apples into 1/4 inch wedges. Open the pomegranate and remove the seeds.
Mix the spinach leaves with the persimmons and apples. Sprinkle the dried cranberries, pomegranate arils, pecans and goat cheese on top, followed by the olive oil and lemon juice. Toss gently.
Image credit: flickr