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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

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Fuyu Persimmon Salad with Cumin-Lime Vinaigrette

A Walnut Oil Recipe

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Prep Information

Prep Time

15 minutes

Cook Time

n/a minutes


8 adult(s)


Roasted California Walnut Oil

Serve this salad to bring a freshness to a fall meal. The mix of fruits with the lime, cumin, serrano chiles, walnuts and walnut oil is wonderful.


  • 2 lbs. Fuyu persimmons
  • Juice of 1 lime
  • 1/2 teaspoon ground cumin
  • 1/2 serrano chile, seeded and minced
  • Salt to taste
  • 1 Tablespoon Roasted California Walnut Oil
  • 1/4 cup pomegranate seeds
  • 3 Tablespoons chopped walnuts, toasted
  • 2 Tablespoons chopped cilantro


  • Cut of the tough green stems and slice each persimmon in 10-12 wedges.
  • Combine the lime juice, cumin, about 1/2 of the chile, a dash of salt and the Roasted California Walnut Oil and whisk well. Using a small slice of the persimmon, taste the dressing. There should be just enough of the chile to give a suggestion of heat. If you like it hotter, add more to the mixture and whisk again.
  • Combine the persimmons and the dressing in a bowl and toss to coat well. Spoon the salad into a pretty bowl and sprinkle with the pomegranate seeds, walnuts and cilantro.
  • Taste and add more salt or lime juice, if needed.
  • Serve.