Early winter is persimmon season in Japan. Persimmons, also called hoshigaki, are commonly given as gifts to friends. Many countryside houses feature their own persimmon tree. This delicious fruit is a great way to experience an edible part of Japanese culture.
Below is a persimmon and pomegranate salad I made over the weekend. Delicious and healthy. Too good not to share!
Persimmon and Pomegranate Salad:
1 ripe (must be very soft) persimmon
Seeds of one pomegranate (put into a bowl for at least 20 minutes. Save the juice for the vinaigrette.)
2 cups arugula
2 cups field greens
A handful of spiced pumpkin seeds (olive oil, salt, pepper, garlic. Roast at 325 for 15 minutes or so)
2 T. Olive Oil
1 t. Balsamic Vinegar
Remaining pomegranate juice
A drop of grainy mustard
Itadakimasu! (Lets eat, Bon appetite!)