Wow! These simple and healthy “Persimmons & Pomegranate Endive Cups” that feature Fuyu persimmons and pomegranates paired with crunchy pistachios and salty-tangy blue cheese are incredibly delicious. Their color and freshness makes them, in addition, the ideal antidote for Holiday overindulgence.
I made this for the annual Melissa’s Produce holiday event as well as a Christmas party, and judging by how fast they disappeared, well, I’d categorize them as a Huge Holiday Hit.
Today’s Recipe: Persimmons & Pomegranate Endive Cups
This recipe is based on a salad I learned to make in culinary school called Persimmon – Pomegranate Salad with Goat Cheese & Pistachios.
I used an onion chopper to dice the firm Fuju (not Hachiya) persimmons in this recipe.
If you are short on time or need to shave a few calories off this appetizer, just eliminate the dressing.
You can substitute different cheeses or fruit to your liking. Pears, goat cheese & pecans make a great option as well.
Persimmons & Pomegranate Endive Cups
- 2 - 3 Heads of Belgium endive washed and trimmed
- 3 medium-large Fuyu persimmons - ripe but firm small dice
- ½ cup pomegranate arils
- 1/3 cup blue cheese crumbled
- 1/3 cup pistachios chopped
- 1 medium shallot minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon pomegranate molasses
- Sea salt and freshly ground black pepper to taste
- 3 tablespoon olive oil
In a mixing bowl, mix the shallots, vinegar, molasses, salt & pepper. Whisk in the olive oil.
Wash and trim the endive and place individual leaves on a large cookie sheet. (It is messy filling the endive cups so fill them on a cookie sheet rather than the serving plate.)
In a medium bowl mix persimmons, pomegranate arils and blue cheese together. Mix in approximately ¼ cup or less of the vinaigrette.
Carefully add about 1 tablespoon of the persimmon filling to each endive leaf and top with pistachios.
Arrange on a platter and serve.
Note: Vinaigrette can be made 4 days ahead. Cover and chill.
Makes approximately 30 appetizers
Hope you try this healthy appetizer for your next party!
Merry Christmas & Happy Holidays to you. Looking forward to more deliciousness in 2018.
…and then, she paused for thought.
So lovely and festive!!
Cathy | ShePaused4Thought
Agness of Run Agness Run
Such a mouth-watering appetizer, Cathy! I will definitely give these cups a try during the holidays!
Cathy | ShePaused4Thought
Thanks Agness, hope you enjoy them! Happy New Year!
Greg Henry (@sippitysup)
Endive cups are an great option for hand-held appetizers. Of course the French call appetizers hors d’oeuvre – which means “outside of the work.” Unfortunately, most of them require lots of work. But not these P & P Endive Cups. They bring a colorful combination of tastes and textures that seem no work at all. GREG
LOL that is true Greg. That is why I love this recipe… colorful, simple, healthy & festive.
You had me at crumbled blue cheese but then I became totally sold at the pomegranate molasses. So gorgeous with all that freshness going on, those vibrant colors — just so inviting! I’m all in!
The salty/sweet factor is a wow. I love pomegranate molasses and think it is essential for everyone’s kitchen. Happy New Years Leslie.
Christina | Christina's Cucina
How beautiful these are, Cathy! They’re perfect for January, too, as everyone will be wanting fresh and healthy recipes and these definitely hit both criteria! Sorry I missed the event at Melissa’s! They are always fab!
Thanks Christina! We missed you at the event.
WOW!!! These are beautiful and look delicious! I must try! I just discovered Persimmons and added them to my Basil Tomato Salad and it added such pop… amazing!!!
What a great idea Cheri!
These were amazing!! Great job Cathy!
Not only beautiful, but so fresh and festive! Lovely appetizer or side for anytime of year, when the produce is available! Thanks for sharing, Cathy!
It really is, so glad you like it!