Wednesday, December 13, 2006


Persimmon, Apple and Onion Salad

Behold the glorious persimmon. Its like a holiday all on it's own.

Radiant, luscious somewhat exotic fruit. (Though, a native to North America, so there you go)…

Wait, we interrupt our regularly scheduled program for this important bulletin. I just made out with the foxiest boy ever. Not 30 minutes prior to me composing this entry.

Okay, sorry, back to the salad. (What can I say? He distracted me! But now, I am again FOCUSED on BLOGGING. See my peaches, YOU come first...)

I made it for dinner, we ate it and lo, it was good.

Really, tasty stuff. The kind of salad that becomes a meal in itself. Perfection on a plate. And pretty to boot.

I made it for the boy. Well, I made it for the dinner party we were planning on having together. Only, we ended up making out, and dinner got burnt. And the other couple flaked. Your typical LA evening.

Except this salad.

Puckery, sweet goodness.

(Oh MY)

I was in heaven. (Even before the heavy petting)

I suggest you try it and see if it doesn’t make your mouth smile.

Simple, elegant, distinct. Just like you.

Note: This recipe requires a mandolin slicer

(Sorry for the multiple pics, I just couldn't decide which snapshot I liked best)

2 large, ripe persimmon
1 large, ripe, honeycrisp apple
1 small red onion
¼ cup almonds
½ cup goat cheese, crumbled
butter lettuce

For the dressing
¼ cup olive oil
4 tablespoons apple cider vinegar
1 teaspoon whole grain Dijon-style mustard
½ teaspoon fresh thyme, minced
salt and pepper to taste
tiny pinch of nutmeg

Fill a bowl with ice water. Slice the onion thin and add to the ice water.

Meanwhile, in a large bowl, whisk together the dressing ingredients. Taste and adjust the seasoning.

Using your mandolin, slice the (pitted, cored) remaining fruit.

For plating, create a stack, alternating the persimmon, apple and drained and patted dry onion (go light on the onion, it can take over) top with almonds and cheese, drizzle with dressing and serve.

Makes four salads


The common persimmon is native to the eastern United States, growing wild from Connecticut and Iowa south to Florida and Texas; it grows up to 15 m (up to 50 ft) and has oblong leaves and unisexual flowers. The edible fruit is a large berry about the size of an apricot, with a tomatolike skin. - Bouquet of

Believed to be an offspring of Macoun and Honey Gold, Honey Crisp was introduced in 1991 by the University of Minnesota breeders at Excelsior, MN.

I promise to post my offerings for
Menu of Hope some time in the next few days. In the mean time, check out this amazing raffle and bid to win some awesome prizes, while supporting a worthwhile cause!

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HA! I love your typical LA evening! And who is to complain. Sounds like it turned out fab! ;)

Persimmons are something on my "to try" list -- I have never tasted one. I am little scared, though!
What a cool summer-looking dish!
My dear, I love the idea of this salad, and I am curious about how to eat persimmons. But seriously -- tell us more about the foxy boy!
hhahah, yup, typical la alright! i'm embarrassed to admit i never have had a persimmon. i am inspired!
When I was in China you would find persimmons coming out of your ears in the autumn. They tended to be a bit over ripe when they hit the markets however. In Tokyo though, there crisp sweet and really juicy.

Love the salad.
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