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
CITRUS AND PERSIMMON SALAD
Winter is the time for all kinds of colorful fruit. Citrus choices abound, from grapefruit in many hues to brilliant blood oranges. Paired with slices of persimmon and topped with sparkling red pomegranate seeds, this kind of simple fruit salad makes a refreshing adessert. It relies only upon the seasonal fruits' own sweet juices for flavor. If you want something more, add a splash of orange liqueur or limoncello.
Provided by David Tanis
Categories salads and dressings, dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Using a small serrated knife, peel the navel oranges, blood oranges and grapefruit. They should be perfect globes with no pith. Slice the fruit crosswise about 3/8-inch thick and place in a salad bowl.
- Peel and core the persimmons. Slice them about 1/4-inch thick and add to the salad bowl. Arrange the fruit in a random pattern. Sprinkle pomegranate seeds over the top. Cover well and chill for 1 hour. Serve in small bowls, making sure each serving gets some of every type of fruit and a good spoonful of the juices that will have gathered at the bottom of the bowl.
SAUTEED PERSIMMONS AND GREEN BEANS WITH CHIVES
Categories Fruit Herb Side Sauté Thanksgiving Green Bean Fall Persimmon Chive Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 5
Steps:
- In a kettle of boiling salted water cook beans until just tender, 2 to 4 minutes, and drain. Plunge beans into a bowl of ice and cold water to stop cooking and drain. Beans may be prepared up to this point 1 day ahead and chilled, covered.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté persimmons until lightly browned and softened, about 4 minutes. Add beans and 1/4 cup chives and sauté, stirring gently, until hot.
- Transfer mixture to a platter and sprinkle remaining 1/4 cup chives on top.
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