Persimmons are the name of the game this month and I can’t get enough! This persimmon salad is basically what dreams are made of and you’ll be equally as obsessed as me – promise!
One of my friends from the food world – you might know him as he’s an amazing food genius named Russ Parsons – wrote a version of recipe a few years back and made it for me years ago at a Friendsgiving. I died. On the spot. He’s brilliant and I can’t get enough.
If you’ve never had a persimmon before – you’re in for a treat! They are the perfect way to jazz up a fall salad. Ever so slightly sweet and paired with this delicious shallot vinaigrette – omg. GAME CHANGER! It’s been on repeat for years and I’ve amped it up a bit and it’s PERFECTION. I’ll probably cry when persimmons go out of season! Make it while there’s still time! Some persimmon FAQ’s before we make the Persimmon Salad:
What does a persimmon taste like: Truth be told – persimmons taste like no other fruit really. They are a little reminiscent of an apple but with some cinnamon in the background.
What are the 2 main types of persimmons: The Fuyu is the most popular persimmon sold at most markets. This large, round, flattened fruit has reddish-orange skin when ripe and is seedless and can be eaten when it just has a slight give to it. That is what we are using in this Persimmon Salad. The Japanese Hachiya is deeper orange when ripe and incredibly sweet and flavorful but needs to be eaten only when it’s quite soft!
What other recipes call for Persimmons: this Fall Caprese is one of my all time favs!
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
- 2 pounds Fuyu persimmons and/or Honeycrisp Apples
- 8 ounces Radicchio or Treviso
- 4 ounces baby kale or another hearty green
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 shallot, finely chopped
- Kosher salt, freshly cracked black pepper and red pepper flakes to taste
- 1/2 teaspoon ground cumin
- 1/4 cup pomegranate seeds
- 3 tablespoons candied walnuts or marcona almonds
Cut off the tough green tops and slice each persimmon in 10 to 12 wedges.
In a small jar, combine the olive oil, vinegar, honey, shallot, cumin, red pepper flakes, salt and pepper. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough red pepper flakes to give it a little kick. If you’d like it hotter, add more and shake again
Combine the persimmons, radicchio, kale and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds and walnuts. Taste and adjust seasoning as needed.