Persimmon And Orange Salad Recipes

PERSIMMON AND APPLE SALAD

Steps:

• Heat a small skillet over medium-low heat; add walnut pieces and cook until fragrant, about 2 minutes.
• Whisk orange juice, olive oil, and white wine vinegar together in a large bowl. Add apple, persimmon, and toasted walnut pieces; mix to coat. Season with salt and cinnamon. Add lettuce and toss to combine.

PERSIMMON AND ORANGE SALAD

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.

CITRUS AND PERSIMMON SALAD

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.

PERSIMMON, BEET, AND CITRUS SALAD

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.

ARUGULA PERSIMMON PEAR SALAD

Steps:

• Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
• Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.

SPINACH AND PERSIMMON SALAD

Steps:

• In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently to coat with dressing.

PERSIMMON SALAD

Steps:

• Remove the kale leaves from the stem. Roll a few leaves together and cut them into very thin, long strips. Place the slivered kale in a mixing bowl. Top with 1 tablespoon of olive oil and massage it into the kale. Let the kale rest while preparing the rest of the salad.
• Prepare your fruit by slicing the persimmons into 1/8 inch slices, then quarter those. Cut the pear into smaller pieces.
• Toss the persimmons, pear, goat cheese almonds, and pepitas with the kale.
• Whisk together the remaining two tablespoons of olive oil, red wine vinegar, sea salt, and black pepper.
• Pour the dressing over the kale salad and toss to combine.
• Plate on a large serving platter.