Category: Persimmon Salads

Persimmon salad with fuyu persimmons, pomegranate seeds, chopped apple, lemon, honey, and mint. Yield: Serves 4. INGREDIENTS 3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded 3/4 cup pomegranate seeds 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces) 7-10 leaves fresh mint, thinly sliced […]

Fuyu persimmons are abundant in Southland farmers markets, along with peppery arugula and good sweet onions. This salad, with its peppers and fruit, is a dazzler. 3 good-sized bunches arugula (about 1 1/2 quarts, torn) 1 small head raddichio 1 small bunch watercress 2 medium Fuyu persimmons 1 small sweet onion such as Maul or […]

3 Fuyu persimmons juice of 1 lemon plus more to taste fine sea salt 1 1/2 Tbsp olive oil, plus extra for finishing 4 cups baby arugula Parmesan shavings freshly ground black pepper Trim persimmon tops and ends. If you like, use a vegetable peeler to remove skin. halve lengthwise, then, with cut side down, […]

1 shallot, finely diced salt and pepper 2 Tbsp lemon juice 1 Tbsp sherry vinegar 4 Tbsp extra virgin olive oil 3 Fuyu persimmons 1/2 cup thinly sliced tender celery stalks and leaves 1 head radicchio, leaves torn into 2-inch wide ribbons chunk of Parmesan for shaving Make the vinaigrette: put diced shallot in a […]

Walnuts are particularly evocative of autumn and are very nice paired with crisp, leafy greens, tangy-fresh goat cheese and sweet, crisp persimmons. 1/4 cup walnut pieces or halves 3 Tbsp sugar bunch young arugula leaves handful baby spinach leaves handful spring salad mix 2 shallots, chopped 3 Tbsp walnut oil, or to taste (or use […]

Cut persimmons into thin slices and remove the seeds. Finely shred Chinese cabbage. Make a dressing of rice wine vinegar, a little Asian sesame oil and peanut oil and toss with the cabbage. Add persimmons and toasted sesame seeds.

Fuyu persimmon avocado watercress or young mixed greens lime juice minced cilantro Peel, seed and thinly slice a Fuyu persimmon. Peel an avocado and slice lengthwise. Arrange the slices on a bed of crispy watercress or young mixed greens. Drizzle with lime juice and sprinkle with a little minced cilantro.

1 cup chopped persimmon 2 cups diced melon fresh lemon juice arugula or butter head lettuce Combine persimmon and melon. Drizzle with fresh lemon juice and serve on a bed of young arugula or butter head lettuce.  

Chunks of crunchy sweet persimmon and shredded, mild cabbage are tossed with a rice vinegar dressing and toasted sesame seeds to make this fall salad. Its tart and tangy flavor makes it a good accompaniment for spicy barbecued meats. 2 Fuyu persimmons, cut into 1/2 inch cubes 1 head Chinese Napa cabbage, finely shredded, about […]