Simple Persimmon Salad
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Have you ever tasted a persimmon?
Bright orange beauties bursting with a mellow honey sweetness, hint of earthy cinnamon, and velvety texture, persimmons taste like no other fruit. Divine.
There are two common types of persimmons that you're likely to see at the grocery store come October-January — Fuyu and Hachiya.
Fuyu persimmons are squat and shaped like a tomato. They are perfect for eating raw when they are still firm and crisp or when they soften a bit. You can also eat the skin, though it’s a bit tougher than an apple. And, honestly, with gastroparesis I don’t digest them well, so I avoid the skins.
Hachiya persimmons are elongated and shaped like a heart or acorn. You do not want to eat them unless they are extremely soft and almost custardy on the inside. They are filled with tannins and very astringent before they are ripe. Be warned, if you eat them before they are ready, you will be left with a very unpleasant chalky sensation in your mouth. But once they ripen, they are jammy and pudding-like and delicious eaten on their own with a spoon or pureed for a myriad of recipes.
Whichever fruit you prefer, I recommend choosing persimmons that are firm and ripening them in a bowl on the counter for a few weeks. There’s true pleasure in admiring the vivid fruits, and it makes a bonus colorful counter decoration. Fuyas are ripe when the fruit is no longer rock hard, but still somewhat firm, typically in two or three days. Hachiyas are slowpokes and may take a few weeks to ripen and turn very soft.
Not only are they beautiful and delicious, but persimmons are loaded with vitamins and minerals to help keep you healthy — A, B, and they’re packed with Vitamin C to help boost your immune system during cold and flu season. This is especially important right now with COVID running rampant again. They’re also an excellent source of antioxidants like carotenoids and flavonoids to help reduce risk of inflammation, heart disease, and diabetes.
Ok so you’re sold on trying them, but what exactly do you do with persimmons?
You can slice them and eat them as is. Dehydrate them into chewy, jammy leathers. Chop them up and add to stir fries, roasts, compotes, pickles, rice or quinoa pilafs. Puree them for jam, cocktails, chia pudding, sauces, muffins, breads, cookies, and cakes.
Or might I suggest making a simple salad to start! Especially if you’ve never tried them before. Their delicately sweet flavor pairs beautifully with so many sweet and savory winter fruits and veggies, you can’t go wrong however you mix it up. I’ll leave you with one of my favorites: persimmons, pomegranates, pickled onions (you can find this recipe in the Joyfully Nourished guide), walnuts, and salty cheese dressed with a tangy pomegranate molasses vinaigrette. It’s a delightful balance of contrasts — sweet, salty, zingy, bitter — and sometimes you just crave something fresh. Easy to throw together, this will surely add some colorful cheer to your holiday table.
