Best 2 Citrus And Persimmon Salad Recipes

Indulge in a symphony of flavors with our refreshing Citrus and Persimmon Salad. This vibrant salad is a delightful blend of sweet, tangy, and slightly bitter notes, offering a unique taste experience in every bite. Featuring plump and juicy persimmons, bursting with natural sweetness, and a medley of citrus fruits, including oranges, grapefruits, and lemons, this salad provides a burst of zesty brightness that awakens the palate. The addition of crunchy walnuts adds a delightful textural contrast, while crumbled goat cheese introduces a creamy richness, balancing the vibrant flavors of the fruit. Drizzled with a zesty citrus dressing, this salad becomes an explosion of flavors that will tantalize your taste buds. Prepare to be captivated by this delightful Citrus and Persimmon Salad, a perfect accompaniment to any meal or a satisfying snack on its own. Get ready to embark on a culinary journey that celebrates the vibrant flavors of fresh fruits, nuts, and cheese.

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

PERSIMMON, BEET, AND CITRUS SALAD

Persimmon, Beet, and Citrus Salad image

Persimmon trees have long been prized by the nation's gardeners for ornamental landscaping, but the fruit's tart, mellow-sweet flavor is also a rare treat for cooks.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h15m

Number Of Ingredients 8

Ingredients

3 bunches assorted small pink, yellow, and red beets (about 2 pounds total)
8 assorted citrus fruits, such as Ruby Red grapefruits, Cara Cara oranges, and tangerines (about 4 pounds total)
5 ripe but firm Fuyu persimmons, peeled and cut into 1/4-inch wedges
2 heads Belgian endive, leaves separated
1 bunch watercress, tough stems removed (2 cups)
1/4 cup red-wine vinegar
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil

Steps:

Preheat oven to 425 degrees. Wrap beets in parchment-lined foil (each color in a separate packet). Place on a rimmed baking sheet and roast until knife-tender, about 45 minutes. When cool enough to handle, rub beets with paper towels to remove skins. Cut into 1/4-inch-thick rounds.
Remove peels and pith from citrus fruits with a sharp knife. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.
Arrange beets, citrus segments, persimmons, endive, and watercress on a platter. In a bowl, whisk together 3 tablespoons reserved citrus juices and vinegar. Season with salt and pepper. Slowly whisk in oil. Drizzle vinaigrette over salad just before serving.

CITRUS AND PERSIMMON SALAD

Citrus and Persimmon Salad image

Winter is the time for all kinds of colorful fruit. Citrus choices abound, from grapefruit in many hues to brilliant blood oranges. Paired with slices of persimmon and topped with sparkling red pomegranate seeds, this kind of simple fruit salad makes a refreshing adessert. It relies only upon the seasonal fruits' own sweet juices for flavor. If you want something more, add a splash of orange liqueur or limoncello.

Provided by David Tanis

Categories salads and dressings, dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

4 navel oranges
6 blood oranges
2 small grapefruit
4 firm, medium Fuyu persimmons (not Hachiya)
1 cup pomegranate seeds

Steps:

Using a small serrated knife, peel the navel oranges, blood oranges and grapefruit. They should be perfect globes with no pith. Slice the fruit crosswise about 3/8-inch thick and place in a salad bowl.
Peel and core the persimmons. Slice them about 1/4-inch thick and add to the salad bowl. Arrange the fruit in a random pattern. Sprinkle pomegranate seeds over the top. Cover well and chill for 1 hour. Serve in small bowls, making sure each serving gets some of every type of fruit and a good spoonful of the juices that will have gathered at the bottom of the bowl.

Tips:

For the best flavor, use ripe, juicy citrus fruits and persimmons.
If you can't find blood oranges, use regular oranges instead.
Be sure to remove the seeds from the persimmons before slicing them.
If you don't have any pistachios, you can use chopped walnuts or almonds instead.
For a vegan version of the salad, omit the feta cheese.

Conclusion:

This citrus and persimmon salad is a refreshing and flavorful way to enjoy the bounty of winter citrus fruits. The combination of sweet and tart flavors is perfectly balanced, and the pistachios and feta cheese add a nice crunch and creaminess. This salad is a great addition to any holiday table, or it can be enjoyed as a light lunch or dinner.