Fuyu Persimmon Salad Food
FUYU PERSIMMON SALAD
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.
Provided by David Tanis
Categories easy, quick, weekday, salads and dressings, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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.
- 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 1/2-inch wedges.
- 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.
- With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 178 milligrams, Sugar 1 gram
FUYU PERSIMMON AND BURRATA CAPRESE SALAD
The delicate, sweet persimmon flesh pairs well with creamy burrata in this super simple caprese salad. Drizzled with a balsamic glaze and embellished with fresh basil leaves make a beautiful presentation.
Provided by Kim's Cooking Now
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place persimmon rounds on a platter. Cut burrata ball into 5 or 6 pieces, ensuring that each piece has some of the firm outer shell (mozzarella) as well as some of the creamy inside (stracciatella and cream). Distribute burrata pieces around persimmon rounds. Drizzle with balsamic glaze and olive oil. Scatter basil leaves on top and sprinkle with pepper.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 5.5 g, Cholesterol 40 mg, Fat 15.6 g, Fiber 0.3 g, Protein 8.2 g, SaturatedFat 8.5 g, Sodium 140.4 mg
FUYU PERSIMMON PIE
Most persimmon pies are made as a custard pie with persimmon pulp. This one is made with sliced firm fruit and the delicious fall flavors of cinnamon and brown sugar. Make sure you are using Fuyu persimmons (short, squat-looking fruit--like an orange tomato) and not the astringent Hachiyas (large and acorn shaped).
Provided by Amanda123
Categories Desserts Pies Fruit Pie Recipes
Time 3h30m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
- Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
- Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.
Nutrition Facts : Calories 537.7 calories, Carbohydrate 87.1 g, Cholesterol 24.4 mg, Fat 22.1 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 8.9 g, Sodium 198.5 mg, Sugar 20.9 g
GREEN BEAN AND FUYU PERSIMMON SALAD
Steps:
- Blanch the green beans in boiling salted water and shock into ice water to stop the cooking. Dry on paper towels. Peel the Fuyus with a peeler or sharp pairing knife, remove the core and slice into 1/8 thick slices. Place the shallots into a mixing bowl and add the vinegar, slowly whisk in the two oils, season well with salt and pepper. Place the persimmons into a large mixing bowl and add the vinaigrette, mix well and season with salt and pepper, add the green beans and the frisee and toss well, check for seasoning and add salt and pepper as necessary.
SWEET FUYU PERSIMMON SALAD
Got this off the internet. Turned out to have a very nice flavor and was beautiful. I also enjoyed the textures together. Be sure to use the firm, flat, non-astringent "Fuyu" persimmon NOT the squishy dry out your mouth kind.
Provided by Engrossed
Categories Tropical Fruits
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- If you need to toast the pecans, you can do so in a dry frying pan on the stove top or in the oven on a cookie sheet.
- Stove top would be over medium heat constantly stirring for a few minutes until lightly browned.
- Oven at 350 for about 5 minutes, make sure to check after a few minutes and give them a toss. Let cool.
- Gently fold ingredients together.
- Recommended to serve at room temperature.
- refrigerate leftovers.
Nutrition Facts : Calories 86.5, Fat 5.4, SaturatedFat 0.5, Sodium 1.4, Carbohydrate 9.8, Fiber 2.4, Sugar 6.8, Protein 1.4
PERSIMMON POMEGRANATE SALAD
One of those treats I've missed in life until now are Fuyu Persimmons. There are 2 main types of persimmon, these and the Hachiya variety, which must be ripened until they are mush, and then work well in baking. The Fuyu can be simply washed, sliced and eaten. They are very sweet, almost candy-like. This recipe allows them to be paired with the tartness of the pomegranate seeds, and with a simple honey lemon dressing that does double duty if you want to use this as a fruit salad. Just skip the greens and add chopped pears, apples or Asian pears.
Provided by Gianni 23
Categories Tropical Fruits
Time 10m
Yield 1 cup, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, serve chilled.
Nutrition Facts : Calories 355.9, Fat 25.6, SaturatedFat 6.6, Cholesterol 15, Sodium 369.9, Carbohydrate 24.6, Fiber 5.7, Sugar 13.6, Protein 12.8
FUYU PERSIMMON AND AVOCADO SALAD
Categories Salad Blender Fruit Soy Side No-Cook Vegetarian Quick & Easy Avocado Vegan Persimmon Watercress Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 9
Steps:
- Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition. Season with salt and pepper.
- Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 6 tablespoons dressing. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.
- Divide persimmon mixture among 6 plates and top with watercress.
- *Available at Asian markets and Uwajimaya (800-889-1928).
PERSIMMON AND ORANGE SALAD
Squat, roundish Fuyu persimmons are the ones to use raw in salads. (The pointy Hachiya variety is better ripened to softness for desserts.) Paired with sweet oranges and watercress, they make a refreshing autumn salad. They barely need dressing at all, but a little sherry vinegar adds brightness.
Provided by David Tanis
Categories quick, salads and dressings, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put the shallot and vinegar in a small bowl and macerate 5 minutes. Add a pinch of salt and a little pepper. Whisk in the olive oil.
- With a serrated knife, peel the oranges, then slice into 1/2-inch rounds. Arrange the orange slices on a platter.
- Peel the persimmons, cut into 1/2-inch thick slices or wedges and arrange over the oranges.
- The salad can be covered and refrigerated up to 3 hours. Just before serving, whisk the dressing again and drizzle over the fruit. Garnish with watercress sprigs, if you like.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 183 milligrams, Sugar 5 grams
BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD
Categories Salad Leafy Green No-Cook Vegetarian Quick & Easy Feta Fall Persimmon Hazelnut Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
- Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.
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RECIPE: FUYU PERSIMMON SALAD WITH CUMIN-LIME VINAIGRETTE
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