The flavors of this simple Jicama Persimmon Pomegranate Salad are out of this world delicious! There is a lot of texture going on in this dish. The guava chevre vinaigrette has a wonderful creaminess with a unique floral quality from the guavas.
A couple weeks ago Robby and I attended our friends Alison and Anders end of summer party. They have a yard full of mature fruit trees and Alison invited me to take all guavas, persimmons and figs I could carry. I was pondering some recipes to make with them when I thought of this salad. I googled my recipe idea to see if there were any out there like it. I was sort of surprised at how many there were. I also looked up guava vinaigrette recipes and sure enough, there were recipes for this as well.
It’s fairly rare, but there are times when I come up with recipes that haven’t been done before. At least that I can find on the Internet. While these recipes have already been done, they have not been done together. I didn’t find any guava vinaigrette with chevre, so I guess it is sort of original. Haha. It’s not that I always have to come up with recipes that have never been created before, but it is a fun challenge for me nonetheless. How about you? Do you like to create recipes that haven’t been done before or do you like traditional recipes?
This recipe is really simple. All you have to do is measure and add all the ingredients for the vinaigrette into a food processor or a quality blender and puree. As for the salad, peel the jicama; thinly slice then cut into matchsticks. Peel the persimmon and thinly slice and remove the seeds from the pomegranate. You can either toss the fruit/root with the vinaigrette or serve it on the side.
This salad pairs wonderfully with a Riesling, Pinot Gris, Sauvignon Blanc or a sparkling wine like a Cava.
Jicama Persimmon Pomegranate Salad Recipe:
A simple Jicama Persimmon Pomegranate Salad that is out of this world delicious! It is naturally gluten free and healthy!
2 – 3 servings
- Guava Chevre Vinaigrette – recipe below
- 1 Small Jicama – peeled – cut in half – thinly sliced – cut into matchsticks
- 3 Fuyu Persimmons – top/bottom cut off – peeled – thinly sliced – quartered
- 1 Pomegranate – seeds removed
Guava Chevre Vinaigrette
- 1 Cup Guava Pulp – cut in half – scoop out the pulp
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Champagne Vinegar
- 1/4 Cup Chevre Cheese
- 1 Tablespoon Lemon Juice – fresh squeezed
- 1 Garlic Clove
- 1/2 Teaspoon Sea Salt
Arrange the jicama, persimmon and pomegranate seeds on a plater or in a large bowl. Serve the vinaigrette on the side.
Persimmons Latin name means “food of the gods.” They are high in fiber helping to maintain a healthy digestive system. Due to their bright orange skin, they are an excellent source of vitamin A that nourish the eyes and help prevent age-related macular disease. They help to detoxify the large intestine and increase immunity. They have an excellent source of anti-oxidants that helps reduce high blood pressure and are a very good source of vitamin C, especially native Chinese and American persimmons, which provide 80% of the daily requirement. They give the body energy and help symptoms of stress, fatigue and tiredness.