Persimmons & Pomegranate Endive Cups

Persimmons & Pomegranate Endive Cups | She Paused 4 Thought

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 | She Paused 4 Thought

Persimmons & Pomegranate Endive Cups
Recipe type: appetizer
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.
  • 2 - 3 Heads of Belgium endive, washed and trimmed
  • 3 medium-large Fuyu persimmons - ripe but firm, small dice
  • ½ cup pomegranate arils
  • ⅓ cup blue cheese, crumbled
  • ⅓ 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.
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.

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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13 Responses to Persimmons & Pomegranate Endive Cups

  1. Pamela December 24, 2017 at 6:40 am #

    So lovely and festive!!

  2. Agness of Run Agness Run December 28, 2017 at 1:47 pm #

    Such a mouth-watering appetizer, Cathy! I will definitely give these cups a try during the holidays!

  3. Greg Henry (@sippitysup) December 29, 2017 at 11:14 am #

    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

    • Cathy Arkle December 30, 2017 at 10:18 am #

      LOL that is true Greg. That is why I love this recipe… colorful, simple, healthy & festive.

  4. Leslie Macchiarella December 30, 2017 at 2:22 am #

    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!

    • Cathy Arkle December 30, 2017 at 10:19 am #

      The salty/sweet factor is a wow. I love pomegranate molasses and think it is essential for everyone’s kitchen. Happy New Years Leslie.

  5. Christina | Christina's Cucina January 1, 2018 at 7:49 pm #

    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!

    • Cathy Arkle January 4, 2018 at 6:29 pm #

      Thanks Christina! We missed you at the event.

  6. Cheri Newell January 4, 2018 at 3:46 pm #

    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!!!

  7. Natalie January 19, 2018 at 2:54 pm #

    These were amazing!! Great job Cathy!

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