Autumn Fruit Medley with Sherry Vinaigrette

1. Prepare Persimmons

Cut the tops off the persimmons, peel them, and slice them thinly or cut them into small wedges, making sure to remove any seeds. The slices should be even for a uniform texture and appearance.

2. Dislodge Pomegranate Seeds

Take your half pomegranate and dislodge the seeds by firmly pounding the back of the fruit with a large spoon over a bowl. This method helps the seeds come out easily while leaving behind the white pith, which you should discard.

3. Make Vinaigrette

To make the vinaigrette, mix one tablespoon of sherry vinegar with a pinch of salt and a few grinds of fresh black pepper. Stir well to ensure the salt dissolves completely, which guarantees even seasoning throughout the dressing. Then, slowly whisk in three tablespoons of extra-virgin olive oil until the mixture is emulsified and smooth.

4. Dress Fruit with Vinaigrette

Taste the vinaigrette and adjust the seasoning if necessary, then spoon it over the prepared fruit, making sure each piece is lightly coated. This will enhance the natural flavors of the fruits while adding a tangy depth.