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| Fuyu persimmons, in varying states of ripeness |
I discovered a new fruit this weekend: Fuyu persimmons. I've had the softer hachiya variety and I'm not a big fan. But I thought I'd try Fuyus, and they are amazing. They are eaten hard, like apples, and they have a similar flavor to the hachiya variety, but without that weird mushy sliminess.
I chopped some into a salad and ate one raw next to a square of dark chocolate. It felt like true luxury.
Green Salad with Persimmons and Pecans
1 head Romaine lettuce, coarsely chopped
1 fuyu persimmon, peeled and coarsely chopped
a handful of toasted pecans
1 tablespoon oil (I used avocado oil, but you could also use canola or olive)
1 teaspoon balsamic vinegar
1 teaspoon maple syrup
salt and black pepper to taste
Put the lettuce, persimmon, and pecans into a large salad bowl.
Combine the oil, vinegar, maple syrup and salt+pepper in a small jar. Shake well.
Immediately before serving, dress and toss the salad.
Persimmon
I can't believe you've never had these before! They are 100 times better than their Hachiya cousins. I used to buy them by the kilo in machane yehuda the year I was in seminary. Glad you're enjoying them. I'm really enjoying your blog, btw. Thanks for the heads up!
ReplyDeleteEsther