This is a California salad that I made for our first thanksgiving on the West coast. Each year, it is requested by friends as being one of their favorites. There are so many recipes for using persimmons such as cookies, cakes, puddings, salads, and dried fruit roll-ups. My next experiment will be a Persimmon Pudding in the fashion of our Brazilian friends Passion Fruit Pudding. Can you juice a persimmon? Hmmm….
Hachiya: Deeper orange color, sweet and slightly tangy, and you want to wait until they are liquidy-ripe and or else they will be bitter (these are my favorite choice for the salad).
Fuyu: Are short and squat, and a bit firmer than the Hachiya, with a honey sweetness when ripe.
Pomegranate Persimmon Salad with Endive and Sherry Dressing Recipe
You can use the common Hachiya (also called Japanese persimmon and kaki) or Fuyu persimmons, just make sure they are ripe.
A Recipe From Cooking Light
Yield: 8 servings (serving size: about 1 1/2 cups)
- 8 cups torn green leaf lettuce
- 4 cups (1-inch) sliced Belgian endive
- 1 cup pomegranate seeds
- 1/2 cup thinly sliced shallots
- 1/4 cup finely chopped pecans, toasted
- 2 ripe persimmons, peeled and cut into thin wedges
Dressing (we increased the dressing to this serving size to make sure you have enough)
- 7 1/2 tablespoons sherry vinegar
- 5 tablespoons honey
- 2 1/2 tablespoon Dijon mustard
- 5 teaspoons extravirgin olive oil
- 1 teaspoon salt
Combine first 6 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Serve immediately.