Persimmons & Pomegranate Endive Cups

This simple and healthy appetizer features Fuyu persimmons and pomegranates nicely paired with crunchy pistachios and salty-tangy blue cheese to make a flavorful and colorful holiday treat.
Course Appetizer
Author Cathy Arkle


  • 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


  1. In a mixing bowl, mix the shallots, vinegar, molasses, salt & pepper. Whisk in the olive oil.
  2. 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.)
  3. In a medium bowl mix persimmons, pomegranate arils and blue cheese together. Mix in approximately ¼ cup or less of the vinaigrette.
  4. Carefully add about 1 tablespoon of the persimmon filling to each endive leaf and top with pistachios.
  5. Arrange on a platter and serve.

Recipe Notes

Note: Vinaigrette can be made 4 days ahead. Cover and chill.
Makes approximately 30 appetizers