Best 4 Fuyu Persimmon Salad Recipes
Fuyu persimmons, also known as Japanese persimmons, are a unique and delicious fruit that can be enjoyed in a variety of ways. They have a crisp, sweet flesh and a slightly tart skin, making them a perfect addition to salads, desserts, and even savory dishes. In this article, we'll explore three delectable recipes that showcase the versatility of fuyu persimmons. From a refreshing salad to a decadent tart and a tangy sauce, these recipes will surely tantalize your taste buds and leave you craving more. Get ready to embark on a culinary journey that celebrates the unique flavors of fuyu persimmons!
Check out the recipes below so you can choose the best recipe for yourself!
FUYU PERSIMMON AND BURRATA CAPRESE SALAD
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
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
SWEET FUYU PERSIMMON SALAD
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
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
PERSIMMON AND ORANGE SALAD
Squat, roundish Fuyu persimmons are the ones to use raw in salads. (The pointy Hachiya variety is better ripened to softness for desserts.) Paired with sweet oranges and watercress, they make a refreshing autumn salad. They barely need dressing at all, but a little sherry vinegar adds brightness.
Provided by David Tanis
Categories quick, salads and dressings, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Put the shallot and vinegar in a small bowl and macerate 5 minutes. Add a pinch of salt and a little pepper. Whisk in the olive oil.
- With a serrated knife, peel the oranges, then slice into 1/2-inch rounds. Arrange the orange slices on a platter.
- Peel the persimmons, cut into 1/2-inch thick slices or wedges and arrange over the oranges.
- The salad can be covered and refrigerated up to 3 hours. Just before serving, whisk the dressing again and drizzle over the fruit. Garnish with watercress sprigs, if you like.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 183 milligrams, Sugar 5 grams
GREEN BEAN AND FUYU PERSIMMON SALAD
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.
Tips:
- Choose ripe Fuyu persimmons: Look for persimmons that are deep orange in color and slightly soft to the touch.
- Peel and slice the persimmons: Use a sharp knife to peel the persimmons, then slice them into thin wedges.
- Combine the salad ingredients: In a large bowl, combine the persimmon wedges, arugula, walnuts, goat cheese, and pomegranate seeds.
- Make the dressing: In a small bowl, whisk together the olive oil, vinegar, honey, salt, and pepper.
- Drizzle the dressing over the salad: Pour the dressing over the salad and toss to coat.
- Serve immediately: Fuyu persimmon salad is best served fresh.
Conclusion:
Fuyu persimmon salad is a delicious and refreshing salad that is perfect for any occasion. It's easy to make and packed with nutrients. The sweet persimmons, tangy goat cheese, and crunchy walnuts make for a perfect combination of flavors and textures. This salad is sure to be a hit at your next party or gathering.
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