With persimmons all over the farmers market, I just had to get some. There’s two types: Fuyu is the squat, round, firm, eat-whenever kind and the Hachiya is the soft, pointy end, eat-only-if-ripe-or-you’ll-be-really-sorry kind.
I went with the Fuyu for it’s crispness and because I was going to use it in a salad. Cutting the persimmon crosswise made such a nice round colorful disc, I thought it would be fun if the salad was stacked instead of in a giant heap.
Fuyu Persimmon Salad
Serves 2 as part of a meal
1 head baby romaine lettuce
1 Fuyu persimmon
1/2 avocado
Handful of dried cranberries and/or pomegranate seeds
Dressing
2 tablespoons Vegenaise or other vegan mayonnaise
1 tablespoon extra-virgin olive oil
1 teaspoon white vine vinegar
Salt and freshly ground black pepper to taste
Combine the dressing ingredients in a small bowl and whisk well to combine. Set aside. Peel the persimmon and cut crosswise into thin rounds. Slice the avocado crosswise.
Tear the lettuce into bite-sized pieces. Place in a mixing bowl, add dressing to taste and toss.
To plate, place one persimmon round in center of a serving plate. Pile lettuce on top, avocado next and then another persimmon round and repeat, ending with a few avocado slices on top of a persimmon.
Sprinkle the dried fruit around. Spoon extra dressing around the plate in a line. Serve immediately.
Ah ha! Thanks for the tip about the two different kinds. I can just feel the hairiness in my mouth (those pointy ones are evil).
This looks like a very cool “company” salad. I’ll try to remember those two shapes so I don’t embarrass myself in front of guests.
This is such a simple yet fantastic idea!! I’m in charge of salad for Thanksgiving… guess what i’m serving!! =)
I’ve never used persimmons in any savory applications before, but what a great idea, especially when paired with avocado! :)
i had no idea there were two types of persimmons -very cool. looks like i need to snag some if i see a few at the market next week – your fuyu persimmon salad looks outstanding! i looove avocado & never would have thought to enjoy it with persimmons. mmmmmmmmmmmm!
I love that dish. It is so simple, yet a perfect addition to my Thanksgiving meal. Thanks for the recipe :-)
This is so beautiful and look so yummy :)
i’ve only ever eaten persimmon once and it didn’t do anything for me, but that was probably because it wasn’t presented as elegantly as this!