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Fuyu Persimmon Salad

5.0(156)

The Fuyu persimmon, round and squat and rather tomato-shaped, is the kind you can eat raw. You want to buy the ones that have turned truly orange (if they are greenish-gold, let them ripen for a few days), then peel them and slice them. The flesh is firm but sweet. Eat them plain, in the Japanese fashion, with a pot of tea. Fuyus persimmons make wonderful salads, too.

by David Tanis

Open original recipe

AmericanEasy, Quick, Weeknight, Side Dish

Servings

(4–6)

Total time

20 min

Calories / serving

148 kcal

Ingredients (9)

serves

1 shallot, finely dicedshallot
Salt and peppersalt-and-pepper
2 tablespoons lemon juicelemon-juice
1 tablespoon sherry vinegarsherry-vinegar
4 tablespoons extra-virgin olive oilolive-oil
3 Fuyu persimmonspersimmon
1/2 cup thinly sliced tender celery stalks and leaves
1 head radicchio, leaves torn into 2-inch wide ribbonsradicchio
Chunk of Parmesan, for shavingparmesan

Instructions (4 steps)

01Make the vinaigrette: put diced shallot in a small bowl with a pinch of salt. Add lemon juice and sherry vinegar and leave to macerate for about 5 minutes. Stir in olive oil. Season with additional salt and pepper to taste.
02With a sharp paring knife, remove and discard the leafy calyx at the top of each persimmon. Peel persimmons and cut in half vertically. Lay persimmons flat side down and cut into 1/2-inch wedges.
03Put persimmon wedges and celery slices in a low, wide salad bowl. Season with salt and pepper. Whisk vinaigrette, then pour over persimmon and celery and toss to coat well. Add radicchio and toss lightly.

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Rich recipe — supports nutrition-aware planning.