Citrus And Persimmon Salad Recipes

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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

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.

PERSIMMON AND ORANGE SALAD



Persimmon and Orange Salad image

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

1 small shallot, minced
2 tablespoons sherry vinegar
Salt
Pepper
4 tablespoons fruity olive oil
4 navel oranges
4 Fuyu persimmons
1 bunch watercress, curly cress, or upland cress, optional

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

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