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.
Ingredients
- 1 shallot, finely diced
- Salt and pepper
- 2 tablespoons lemon juice
- 1 tablespoon sherry vinegar
- 4 tablespoons extra-virgin olive oil
- 3 Fuyu persimmons
- ½ cup thinly sliced tender celery stalks and leaves
- 1 head radicchio, leaves torn into 2-inch wide ribbons
- Chunk of Parmesan, for shaving
- Nutritional Information
Nutritional analysis per serving (4 servings)
223 calories; 17 grams fat; 4 grams saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 9 milligrams cholesterol; 217 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- 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.
About 20 minutes
Dining and Cooking