Thursday, December 19, 2013

Persimmon and Pomegranate Salad

Raw food in winter can be almost as exciting as it is in summer. Although the cold season has a bit less to offer than the warmer months, the supermarkets are full of seasonal goodies that can be turned into amazingly tasty dishes, both, raw and cooked. I try to make a really good use of these ingredients. And as always, I experiment a lot.

Today I came up with a really nice fruit salad. It is very easy to prepare provided you know how to remove the seeds from a pomegranate.

There are few ways to de-seed a pomegranate. I use the water method because it is not only clean, it also saves most arils intact. To do this, prepare a large bowl of cold water. Cut away both ends of the pomegranate. Next, cut the fruit vertically into quarters. Gently break the fruit apart and submerge each chunk under water. Using your fingers gently remove the arils from the membranes that are holding them in place. You will notice that the arils sink down in water and the light, white membranes float on top. Remove the floating membranes. Strain the arils using a sieve or a colander and transfer them into a clean bowl. Remove any remaining membranes. Set aside. 

  • arils of 1 pomegranate
  • 2 persimmons, cubed
  • 2 Tbsp raw honey
  • juice of 1 orange (I used organic Navel orange)
  • 1/3 tsp ground cloves 

  • In a small bowl whisk dressing using all the orange juice, honey and ground cloves. Set aside.
  • Place pomegranate arils and persimmon cubes in a large bowl. Add dressing and mix gently.
  • Cover the salad bowl and put it into refrigerator for five to ten minutes. Allow flavors to mix.
  • Serve in individual salad bowls and enjoy in good company.

In radiant health - passionately raw! - Dominique Allmon

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