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California persimmon salad a colorful mix for holidays

Recipe: Fresh fruit, greens combine in this healthy side dish

Beautiful fall produce makes a colorful California salad.
(Photos: Debbie Arrington)

Give your Thanksgiving feast (or other holiday get-togethers) a distinctive sense of place as well as season with this very California salad.

Besides featuring such local favorites as fresh Fuyu persimmons and pomegranates, this salad is as colorful as it is tasty. California-grown dates, almonds and raisins add texture and contrast to the gem-bright fruit, set off by a bed of mixed baby greens fresh from the garden (or farmers market).

Pomegranate balsamic vinegar gives the dressing a fruity note, too.
Make this with fresh ingredients.

Expecting a crowd? This recipe can be easy doubled, tripled or more.

California persimmon salad
Makes 4 servings

1 large Fuyu persimmon, peeled and thinly sliced
1/3 cup pomegranate seeds
1/4 cup chopped dates
1/4 cup raisins
1/4 cup chopped almonds
3 cups fancy mixed baby greens, washed and roughly chopped

For vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar (preferably pomegranate)
1/4 teaspoon sugar
Salt and pepper to taste

In a large bowl, put persimmon, pomegranate seeds, dates, raisins, almonds and greens. In a jar or small bowl, combine olive oil, balsamic vinegar, sugar, salt and pepper; shake or whisk until blended.
Drizzle vinaigrette over salad ingredients. Toss to coat. Serve.


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A recipe for preparing delicious meals from the bounty of the garden.


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Dig In: Garden Checklist

For week of Dec. 3:

Make the most of gaps between raindrops. This is a busy month!

* Windy conditions brought down a lot of leaves. Make sure to rake them away from storm drains.

* Use those leaves as mulch around frost-tender shrubs and new transplants.

* Rake and remove dead leaves and stems from dormant perennials.

* Just because it rained doesn't mean every plant got watered. Give a drink to plants that the rain didn't reach, such as under eves or under evergreen trees. Also, well-watered plants hold up better to frost than thirsty plants.

* Prune non-flowering trees and shrubs while they're dormant.

* Clean and sharpen garden tools before storing for the winter.

* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.

* Keep poinsettias in a sunny, warm location. Water thoroughly. After the holidays, feed your plants monthly so they'll bloom again next December.

* Plant one last round of spring bulbs including daffodils, crocuses, hyacinths, anemones and scillas. Get those tulips out of the refrigerator and into the ground.

* This is also a good time to seed wildflowers such as California poppies.

* Plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.

* Late fall is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.

* Lettuce, cabbage and broccoli also can be planted now.

* Plant garlic and onions.

* Bare-root season begins. Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb. Beware of soggy soil. It can rot bare-root plants.

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