Early winter is persimmon season in Japan. Persimmons, also called hoshigaki, are commonly given as gifts to friends. Many countryside houses feature their own persimmon tree. This delicious fruit is a great way to experience an edible part of Japanese culture.

Below is a persimmon and pomegranate salad I made over the weekend. Delicious and healthy. Too good not to share!

Persimmon and Pomegranate Salad:

1 ripe (must be very soft) persimmon

Seeds of one pomegranate (put into a bowl for at least 20 minutes. Save the juice for the vinaigrette.)

2 cups arugula

2 cups field greens

A handful of spiced pumpkin seeds (olive oil, salt, pepper, garlic. Roast at 325 for 15 minutes or so)

Goat Cheese

Vinaigrette:

2 T. Olive Oil

1 t. Balsamic Vinegar

Remaining pomegranate juice

Salt

Pepper

A drop of grainy mustard

Itadakimasu! (Lets eat, Bon appetite!)

Yours,

Francoise