One thing that certainly gets me excited about winter is winter fruit – in this case, persimmons and persimmon salad.
I have reworked this past winter fruit salad recipe to make the most of these most beautiful persimmons from Frog Hollow Farms (I am working my way through my case pretty quickly!)
Persimmons come in two main varieties: hachiya and fuyu. Hachiyas are oblong in shape, kind of like roma tomatoes, and really need to ripen before you eat them or they will make you pucker up! They can be super astringent when unripe. Fuyus are shaped more like a regular tomato and can be eaten both unripe and ripe when they get super sweet and jelly-like because they contain non-astringent tannins.
{note}: this persimmon salad recipe uses the fuyu variety, which is more forgiving and sweeter and doesn’t need to be peeled.
It’s perfect for infusing some brightness into this winter weather!
- 1 orange, supremed
- 2 ripe persimmons
- a handful of concord grapes
- 2 tablespoons chopped almonds
- 4 tablespoons of pomegranate seeds
- DRESSING:
- quarter of a cup of pomegranate juice (fresh is better!)
- 1 tablespoon walnut oil
- 2 tablespoons balsamic vinegar
- a pinch of salt
- pink peppercorns, crushed (optional)
- First, make the dressing by whisking together the juice, oil, vinegar, salt, and peppercorns until combined. Set aside.
- Prepare the fruit: Slice the orange and persimmons fairly thinly and do the best you can with slicing the grapes.
- Top fruit with almonds and pomegranate seeds. Drizzle with dressing and toss the salad lightly before serving.
{ps.} Did you know you can also roast persimmons? It’s so delicious. Recipe —> here.
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