Best 5 Fuyu Persimmon Salad Recipes

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Fuyu persimmons, with their vibrant orange color and crisp, sweet flesh, are a delicious and versatile fruit that can be enjoyed in a variety of ways. One popular way to enjoy fuyu persimmons is in a salad, where their unique flavor and texture can add a refreshing and unique twist to the dish. Whether you're looking for a light and refreshing side salad or a more substantial main course salad, there are many delicious fuyu persimmon salad recipes to choose from.

Check out the recipes below so you can choose the best recipe for yourself!

FUYU PERSIMMON SALAD



Fuyu Persimmon Salad image

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

1 shallot, finely diced
Salt and pepper
2 tablespoons lemon juice
1 tablespoon sherry vinegar
4 tablespoons extra-virgin olive oil
3 Fuyu persimmons
1/2 cup thinly sliced tender celery stalks and leaves
1 head radicchio, leaves torn into 2-inch wide ribbons
Chunk of Parmesan, for shaving

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

SWEET FUYU PERSIMMON SALAD



Sweet Fuyu Persimmon Salad image

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

4 fuyu persimmons, peeled and cut into small cubes
1 cup pomegranate seeds
1/4 cup pecans, chopped coarsely and toasted
2 tablespoons fresh squeezed orange juice

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

GREEN BEAN AND FUYU PERSIMMON SALAD



Green Bean and Fuyu Persimmon Salad image

Provided by Food Network

Categories     side-dish

Yield Serves 12

Number Of Ingredients 7

5 pounds baby blue lake beans or haricots verts, stems removed
6 Fuyu Persimons
4 cups frisee, yellow leaves only, picked and washed (Belgian endive may be substituted)
2 shallots, peeled and finely minced
4 tablespoons sherry vinegar
1/4 cup walnut oil
1/4 cup pure olive oil

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.

FUYU PERSIMMON AND BURRATA CAPRESE SALAD



Fuyu Persimmon and Burrata Caprese Salad image

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

1 Fuyu persimmon, stem removed and sliced into rounds
1 (4 ounce) ball burrata cheese
1 ½ teaspoons balsamic glaze
1 ½ teaspoons extra-virgin olive oil
5 leaves fresh basil, or more to taste
1 pinch freshly ground black pepper

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 AND AVOCADO SALAD



Fuyu Persimmon and Avocado Salad image

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

2 tablespoons fresh lemon juice
4 teaspoons water
1 1/2 tablespoons sweet white miso* (fermented soybean paste)
1/4 teaspoon black pepper
1/8 teaspoon salt
1/3 cup olive oil
3 firm-ripe California avocados (1 1/2 pound total)
1 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise
2 bunches watercress (6 ounces total), coarse stems discarded

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).

Tips:

  • Choose ripe persimmons: Look for persimmons that are bright orange in color and have a slight give when you press them gently.
  • Peel and slice the persimmons: Use a sharp knife to peel the persimmons, then slice them into thin wedges.
  • Use a variety of greens: Arugula, spinach, and watercress are all good choices for this salad.
  • Add some crunch: Nuts, seeds, or crumbled cheese can add a nice crunchy texture to the salad.
  • Make a simple dressing: A vinaigrette made with olive oil, vinegar, and honey is a classic dressing for this salad.
  • Serve the salad immediately: This salad is best served immediately after it is made, as the persimmons will start to brown if they sit for too long.

Conclusion:

Fuyu persimmons are a delicious and versatile fruit that can be used in a variety of dishes. This salad is a simple and refreshing way to enjoy persimmons, and it is sure to be a hit at your next gathering.

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