Persimmon and Herb Salad Recipe
Persimmon and Herb Salad
This is by far the most asked-for side dish recipe at our Chef Dan’s Thanksgiving dinner. It’s a simple salad to prepare with vibrant color. Use only Fuyu persimmons (see Cook’s Tip). The simple dressing combined with plenty of whole herb leaves create a perfect balance for this delicious fruit with a flavor similar to ripe melon.
- 3 pounds Fuyu persimmons, peeled and cut into wedges
- 1/2 bunch Italian parsley, leaves picked
- 1/2 bunch mint, leaves picked
- 1/2 bunch basil, leaves picked
- 1/2 lemon, zested and juiced, plus more to taste
- 1/4 cup extra virgin olive oil
- Kosher salt, to taste
- Pepper, to taste
- Place persimmon wedges and herb leaves in a large bowl.
- Add lemon zest, lemon juice, olive oil, salt, and pepper. Toss until evenly coated. Adjust seasoning, to taste.
- Serve immediately.
- Cook’s Tip:
- The two most common persimmon varieties are Fuyu and Hachiya. The difference is dramatic. For this recipe, only Fuyu persimmons should be used. They are recognized by their squat shape, almost like a flat tomato. Select Fuyu persimmons that are bright orange and still firm. These will retain a light crunch after they are peeled and cut, a perfect textural contrast to the soft herbs.
- Hachiya persimmons are bulbous and longer with an acorn-like shape. They cannot be eaten until they have ripened to the texture of a soft water balloon. Underripe Hachiya persimmons will be bitter and astringent. Only when ripe do they become very sweet with the texture of smooth custard.