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.
- 1 small shallot, minced
- 2 tablespoons sherry vinegar
- 4 tablespoons fruity olive oil
- 4 navel oranges
- 4 Fuyu persimmons
- 1 bunch watercress, curly cress, or upland cress, optional
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (8 servings)
116 calories; 6 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 1 gram protein; 6 milligrams sodium
8 to 10 servings
- 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.