By David Tanis
- Total Time
- About 20 minutes
- Rating
- 5(129)
- Notes
- Read community notes
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
Learn: How to Make Salad
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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.
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Preparation
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.
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.
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.
Step
4
With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.
Ratings
5
out of 5
129
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Cooking Notes
Christine
One more note: the recipe makes about twice as much dressing as you need and can be halved.
Maureen
I made this salad for two:1/2 of dressing (so delicious)1 persimmon2 cups arugula1 large stalk celery1/4 of a large fennelIt was a huge hit. This amount would have easily been a side salad for 4.
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
Christine
It can be hard to find Fuyu persimmons, but this recipe is a keeper if you do! I added some sliced hakurei turnip. Next time I will try it with a sprinkling of hazelnuts for additional crunch.
Christine
One more note: the recipe makes about twice as much dressing as you need and can be halved.
ESM
Just made this salad with thinly sliced chicken breast - it makes an absolutely delicious light meal. I upped the radicchio and dressing to account for the chicken.
Es
Very attractive and easy to make. The mix of textures, let alone the flavors, was great.
Maureen
I made this salad for two:1/2 of dressing (so delicious)1 persimmon2 cups arugula1 large stalk celery1/4 of a large fennelIt was a huge hit. This amount would have easily been a side salad for 4.
Frank
I made this salad per the recipe, with minor exceptions. I followed the advice in one of the other comments and used fennel, in my case as a substitute for celery. I had some watercress left over from the Persimmon and Orange Salad recipe from this site that I made last night, so I used a single endive for bitterness instead of a head of radicchio. Also, I added some toasted pine nuts. Overall, this was yet another excellent showcase for delicious Fuyu persimmons during their short season.
Laurel W
Shaved fennel a very nice addition. Advise not cutting fuyus very far ahead of time. The slices get mushy as they sit.
Laurel W
Lovely contrast of flavors and colors, suitable for a holiday table. I added toasted walnuts and dried cranberries. Thinking blue cheese might be a good sub for the parm.
Judy
This tasty, beautiful salad was a big hit. My husband loved the color/crunch contrast of celery and persimmon, and the celery seemed a bridge between the sweet fruit and bitter radicchio. Used a Meyer lemon dressing I'd made for another salad but added a splash of sherry vinegar. We skipped the Parmesan because there was cheese in the entree. Didn't miss it.
Doug S.
Made this recently but omitted the celery just because I'm not much of a celery fan. Really liked it a lot. Quick and easy. Fuyu persimmons are one of my favorite fruits. The other type of persimmons which must be ripened until soft - not so much.
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