Recipe by Adam Pearson and photography by Matt Armendariz
2 lbs Fuyu persimmons
Zest and juice from 1 lemon, about 2 tablespoons
1 teaspoon maple syrup
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cardamom
1/2 cup pomegranate seeds
1/4 cup roasted pistachios, roughly chopped
Handful of cilantro leaves
Salt and pepper to taste
Cook time 30 min
Remove the tops of the persimmons and slice into thin wedges, about 8-10 wedges each.
Combine the vinaigrette ingredients in a bowl and whisk to combine.
Toss sliced persimmons and vinaigrette together and place into a serving platter.
Top with pomegranate seeds, pistachios and cilantro. Serve chilled or room temp.