Full disclosure: I wasn't going to tell you about this salad. A light, simple supper of fruit does not shout from the roof tops "killer blog post idea!", but here it is and for good reason. This salad is kind of awesome. I know you've seen persimmons in the grocery store and not known what to do with them. I've been there. You pick some up and let them hang out on the counter, glancing at them daily just to make sure they're still there. A week goes by and you do a google search to find out if yours are ripe yet. They are. Now what? Sure you could bake with them, or eat them with yogurt and granola, or dip them in chocolate, but they are also quite wonderful when paired with the other seasonal fruit - the bodacious pomegranate. The ruby-like arils complement the persimmon's sweetness perfectly. And heck, don't they just look so pretty side by side? I've heard of people whacking the pomegranate to death to get at the fruit. Such violence is not my style. I like to remove the nubby top with a pairing knife, score the sides and pull the pomegranate in half. There's something incredibly meticulous and pleasurable about peeling the membranes off the arils - one by one. Time consuming, yes, but taking the time to enjoy the beauty of fruit - well call me crazy, but I call that fun - especially with a little Christmas music in the background and slippers on the feet and snow falling outside. Sunday afternoon bliss.
