Persimmon and Orange Salad

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Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

One Good Dish

By David Tanis

Published 2013

  • About

It’s exciting when piles of bright orange persimmons hit the markets. Squat round Fuyu persimmons are the ones to eat raw, all throughout the fall and winter. No need to wait for them to ripen—eat them firm, peeled, then sliced or wedged. With their sweet musky flavor, they make a lovely salad, combined with other fruits such as oranges and pomegranates, quite refreshing served after a meal.

Note that the larger elongated, pointy Hachiya persimmons must be used fully ripe, so they are unsuitable for this salad.

Ingredients

    Method