I discovered this beautiful and unusual salad several years ago at my friend Jora’s house. Although I’d heard of persimmons, I couldn’t tell you what they looked like or how they tasted! Thankfully, that changed as soon as I ate this salad. It was love at first bite and now I look forward to seeing them in the store every fall. Funny how that happens!
For those like me who aren’t as familiar with persimmons, they have been grown in Asia for centuries but are also found throughout America, including a native variety specific to the Eastern US. However, there are two main Asian varieties sold in markets, the Fuyu and the Hachiya.
The Fuyu is squat and flat, shaped more like a tomato and should be eaten when it’s just barely soft. The Hachiya is longer and more oval shaped. It can be extremely tart if eaten before it’s ripe.
Here we use the Fuyu Persimmon, which happens to be my favorite. When purchasing, look for orange and firm-fleshed fruit.
This recipe incorporates all of my favorite qualities and balance in a salad; sweetness from the persimmon, tartness from the pomegranate and lime, heat from the chile, smokiness from the cumin, crunch from the walnuts, softness from the fruit. It’s a fine introduction and also makes a fantastic Thanksgiving side dish, if I do say so myself. I’ve made it these past two years and I just love the color and flavor it brings to the table.
Have you had a persimmon before? Do you like them as much as I do? If so, I hope you’ll share a new persimmon recipe with me!