About two years ago, the thought of a persimmon made me cringe. My association with a persimmon was a disgusting, chalky, funky fruit…Today, my reaction is quite different. I literally jump for joy when persimmons start appearing on the shelves. This year I was even lucky enough to handpick persimmons from a family farm… DREAM. COME. TRUE.
So how does one go from pure disgust to enamored? Good question my friends. I had yet to discover the Fuyu persimmon… A Hachiya persimmon is only ripe when it is very squishy and almost gelatinous. This type is mostly used in baking. Unfortunately, I crossed paths with a Hachiya before it’s time and that tainted my view of this lovely fruit.
However, about 2 years ago I got a persimmon in my CSA box. It was so pretty to look at, I felt that it had to have some redeeming qualities… so I pushed away my assumptions and gave it a shot. Every Fall since that I day, I have loved adding persimmons to my salads – not only do you get a fun reaction from guests (what is this – a tomato? a peach?) but they are hearty yet mildly sweet which allows the salad to feel so appropriate for the season.
- ½ cup olive oil
- ¼ cup white wine, champagne or apple cider vinegar
- 1 clove garlic
- handful of basil leaves, thinly sliced
- pinch of salt
- 2-3 Fuyu persimmons, cubed
- 2 avocados, cubed
- 6-8 cups arugula
- 2 cups pomegranate seeds
- Salt & pepper
- Dry roasted pumpkin seeds (optional)
- In a blender or food processor, mix the basil, vinegar, and garlic. While the it is still going add in olive oil and process until smooth and set aside.
- Place arugula, persimmons and avocados in a bowl. Toss with as much salad dressing as desired until well mixed.
- Top pomegranate and pumpkin seeds (optional). Salt and pepper to taste.
- Serve immediately.