Source: Sophina Uong, Revival Bar + Kitchen
These recipes were demonstrated for CUESA’s Market to Table program on October 31, 2015.
This pickle would be delicious as an accompaniment to fish or chicken, or as an addition to a salad.
Makes about 3 pints
4 cups peeled, sliced Fuyu persimmons
2 shallots, sliced thinly
2 cups rice wine vinegar
1 cup water
1½ cups sugar
1 tablespoon salt
2 cups pomegranate arils
Combine the sliced persimmon and sliced shallots in a large bowl. Bring the vinegar, water, sugar, and salt to a boil in a small saucepan. Remove from the heat and pour the liquid over the persimmon-shallot mixture. Add the pomegranate arils and toss well.