Persimmon and Orange Salad

5.0(84)

Squat, roundish Fuyu persimmons are the ones to use raw in salads. (The pointy Hachiya variety is better ripened to softness for desserts.) Paired with sweet oranges and watercress, they make a refreshing autumn salad. They barely need dressing at all, but a little sherry vinegar adds brightness.

by David Tanis

Open original recipe

Quick, Side Dish

Servings

(8–10)

Total time

20 min

Calories / serving

93 kcal

Ingredients (8)

serves

1 small shallot, mincedshallot
2 tablespoons sherry vinegarsherry-vinegar
Saltsalt
Pepperpepper
4 tablespoons fruity olive oilolive-oil
4 navel orangesorange
4 Fuyu persimmonspersimmon
1 bunch watercress, curly cress, or upland cress, optionalwatercress

Instructions (4 steps)

01Put the shallot and vinegar in a small bowl and macerate 5 minutes. Add a pinch of salt and a little pepper. Whisk in the olive oil.
02With a serrated knife, peel the oranges, then slice into 1/2-inch rounds. Arrange the orange slices on a platter.
03Peel the persimmons, cut into 1/2-inch thick slices or wedges and arrange over the oranges.
04The salad can be covered and refrigerated up to 3 hours. Just before serving, whisk the dressing again and drizzle over the fruit. Garnish with watercress sprigs, if you like.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.