Fuyu Persimmon Salad

By David Tanis

Fuyu Persimmon Salad
Fred R. Conrad/The New York Times
Total Time
About 20 minutes
Rating
5(144)
Comments
Read comments

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.

Featured in: The Pleasures of Persimmons in Fall

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 to 6 servings
  • 1shallot, finely diced
  • Salt and pepper
  • 2tablespoons lemon juice
  • 1tablespoon sherry vinegar
  • 4tablespoons extra-virgin olive oil
  • 3Fuyu persimmons
  • ½cup thinly sliced tender celery stalks and leaves
  • 1head radicchio, leaves torn into 2-inch wide ribbons
  • Chunk of Parmesan, for shaving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

148 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 179 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Make 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.

  2. Step 2

    With 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 ½-inch wedges.

  3. Step 3

    Put 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.

  4. Step 4

    With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.

Ratings

5 out of 5
144 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Maureen

I made this salad for two: 1/2 of dressing (so delicious) 1 persimmon 2 cups arugula 1 large stalk celery 1/4 of a large fennel It was a huge hit. This amount would have easily been a side salad for 4.

Laurel W

Shaved fennel a very nice addition. Advise not cutting fuyus very far ahead of time. The slices get mushy as they sit.

Christine

One more note: the recipe makes about twice as much dressing as you need and can be halved.

Jill

It was just okay, I thought. The radicchio was too bitter, and persimmons are better with aged balsamic. There was way too much radicchio.

Lily

Made exactly as recipe states. 375 is too hot, was burned slightly at 40 minutes. Would not make again. Not very tasty.

Lesley

Looks fantastic and love the idea of shaved fennel. But why peel the persimmons? In Australia, they are just coming into the markets, and rind is totally edible and palatable.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.