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California persimmon salad a colorful mix for holidays

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

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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.
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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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RECIPE

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

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Garden checklist for week of July 13

Put off big chores and planting until later in the week when the weather is cooler. In the meantime, remember to stay hydrated – advice for both you and your garden.

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.

* Water, then fertilize vegetables and blooming annuals, perennials and shrubs to give them a boost. Feeding flowering plants every other week will extend their bloom.

* Give vegetable plants bone meal or other fertilizers high in phosphate to stimulate more blooms and fruiting.

* Add some summer color. Plant petunias, snapdragons, zinnias and marigolds.

* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers. Plant Halloween pumpkins now.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves.

* Cut back lavender after flowering to promote a second bloom.

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