If you are like me, you’ve seen persimmons at your local grocery store or farmer’s market and wondered about their uses. Many people will tell you they know someone who loves them but “you have to get them at the right stage of ripeness”.
To set the record straight, there are two basic versions seen most often in our area (Bay Area, CA). They are the hachiya and fuyu. The hachiyas are often used in baking (breads, cookies) and yes, this variety must be fully ripe for enjoyment. When fully ripe they will feel almost like jelly in their casing. We’ve used these for flavoring ice cream and they impart a delicious, mellow flavor along with a beautiful orange color.
The Fuyu are sturdier with a thick skin. The nice man at the farmer’s market said many people covet these for use in salads and I can now see why. Peeled, thinly sliced then adorned atop salad greens the fuyu add substance to salad (a little like avocado in texture) and color to your dinner palette. The flavor pairs well with stronger flavors like arugula or rocket and citrus.
If you’ve got an idea for using persimmons, please share it by posting a comment. The more the merrier!
Fuyu Persimmon, Fennel and Arugula salad
- 3-4 tablespoons rice wine or apple cider vinegar
- 2 tablespoons orange juice (or orange juice concentrate – thawed, if you want a stronger flavor)
- 1 tablespoon Dijon
- ½ cup olive oil*
- ½ teaspoon honey
- 1 shallot, finely minced
Mix the orange juice, vinegar and Dijon. Gradually pour in the olive oil while whisking briskly. Add the salt and pepper to taste. Drizzle over the greens.
*walnut oil can be substituted for a milder flavor
- Fennel – sliced thin
- Persimmon – sliced thin
- Slice red onion (optional)
- Toasted hazelnuts (optional)