How to Cook Persimmon Cumin Salad

by Jennifer Collyer

Got this recipe from this SnapGuide. Remaking for my blog.

Supplies

  • 1 Pounds Persimmons
  • ½ Lime
  • ½ Teaspoons Cumin
  • ½ Jalapeño
  • ¼ Bunches Cilantro
  • ½ Cups Pomegranate Seeds
  • 1 Tablespoon Safflower Oil
  • ¼ Cups Pecans
  • Instructions

    Step 1

    Step 2

    Cut off tops.

    Step 3

    Slice

    Step 4

    Step 5

    Lime

    Step 6

    Squeeze into a tight locking container.

    Step 7

    Cilantro

    Step 8

    Chop

    Step 9

    Jalapeño chopped.

    Step 10

    Add to lime juice, add oil and shake.

    Step 11

    Pecans

    Step 12

    Chop

    Step 13

    Pomegranate

    Step 14

    Add

    Step 15

    Stir

    Step 16

    Done!