Fuyu Persimmon And Avocado Salad Recipes

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FUYU PERSIMMON SALAD



Fuyu Persimmon Salad image

The Fuyu persimmon, round and squat and rather tomato-shaped, is the kind you can eat raw. You want to buy the ones that have turned truly orange (if they are greenish-gold, let them ripen for a few days), then peel them and slice them. The flesh is firm but sweet. Eat them plain, in the Japanese fashion, with a pot of tea. Fuyus persimmons make wonderful salads, too.

Provided by David Tanis

Categories     easy, quick, weekday, salads and dressings, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 shallot, finely diced
Salt and pepper
2 tablespoons lemon juice
1 tablespoon sherry vinegar
4 tablespoons extra-virgin olive oil
3 Fuyu persimmons
1/2 cup thinly sliced tender celery stalks and leaves
1 head radicchio, leaves torn into 2-inch wide ribbons
Chunk of Parmesan, for shaving

Steps:

  • Make the vinaigrette: put diced shallot in a small bowl with a pinch of salt. Add lemon juice and sherry vinegar and leave to macerate for about 5 minutes. Stir in olive oil. Season with additional salt and pepper to taste.
  • With a sharp paring knife, remove and discard the leafy calyx at the top of each persimmon. Peel persimmons and cut in half vertically. Lay persimmons flat side down and cut into 1/2-inch wedges.
  • Put persimmon wedges and celery slices in a low, wide salad bowl. Season with salt and pepper. Whisk vinaigrette, then pour over persimmon and celery and toss to coat well. Add radicchio and toss lightly.
  • With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 178 milligrams, Sugar 1 gram

FUYU PERSIMMON AND AVOCADO SALAD



Fuyu Persimmon and Avocado Salad image

Categories     Salad     Blender     Fruit     Soy     Side     No-Cook     Vegetarian     Quick & Easy     Avocado     Vegan     Persimmon     Watercress     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 9

2 tablespoons fresh lemon juice
4 teaspoons water
1 1/2 tablespoons sweet white miso* (fermented soybean paste)
1/4 teaspoon black pepper
1/8 teaspoon salt
1/3 cup olive oil
3 firm-ripe California avocados (1 1/2 pound total)
1 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise
2 bunches watercress (6 ounces total), coarse stems discarded

Steps:

  • Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition. Season with salt and pepper.
  • Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 6 tablespoons dressing. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.
  • Divide persimmon mixture among 6 plates and top with watercress.
  • *Available at Asian markets and Uwajimaya (800-889-1928).

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