Shrimp and Persimmon Salad with Pomegranate Syrup and Other Stuff

Hello everyone! I am getting nervous for my TEDx Talk! It is next week and I am feeling a bit overwhelmed. If you see who the other speakers are, you too would feel a bit nervous. Here they are:

I am passionate about this business of obstacles to cooking and health, however, and if I practice and practice, I just may surprise myself and rock that stage.

Similarly, maybe you are nervous about the fact that I am giving you a recipe with a persimmon in it. ARE YOU?? Tell the truth! Maybe you have never seen a persimmon, prepared one for cooking and feel overwhelmed as you are reading this. Well, I am here to hold your hand and tell you that it is pretty much the same thing as a tomato but you just peel it for this salad. That’s it. You wait until it is not that firm and you dice it up. Now, wasn’t that painless?

I learned about persimmon when I lived in Japan and I was thrilled to find out how tasty they were. Now it is your turn….Enjoy!
P.S. Please remember to vote for me and my video on the GMC website (and you can vote every day until Nov. 8th) by clicking here:


Shrimp and Persimmon Salad with Pomegranate Syrup:

1/3 lb cooked shrimp, chopped in 1/2″ pieces
2 persimmon, peeped, seeded and chopped in 1/2″ pieces
2 ripe avocados, peeled, pitted and chopped in 1/2″ pieces
3 scallions, washed and chopped into pea size pieces
one TBS pomegranate syrup (can find in Middle Eastern Stores or your supermarket if you are lucky) or try a good, thick Balsamic vinegar
salt to taste
optional: chopped hot chili pepper to taste or just black ground pepper

Combine all the ingredients in a bowl, stir gently to coat with the pomegranate syrup and salt to taste. DELICIOUS!


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