I look forward to fall for many reasons – the leaves changing colors, the crowds disappearing, and Fuyu’s!I discovered Fuyu persimmons a few years ago and fell head over heals for them.
Fuyu’s are not at all like the other persimmons, you eat them when they are firm and a little crisp, not mushy. And if you cut them thru the middle, they reveal a gorgeous star pattern.
Here’s my “Three P’s Salad” recipe – persimmon, pomegranate & pecans – a light, healthy, anti oxidant-packed addition to the Thanksgiving spread!
Citrus Dressing: Mix olive oil; lemon or lime juice, and/or vinegar; a teaspoon of Dijon mustard; and pomegranate, tangerine or orange juice (to balance the acid with some sweet). Make it as sweet or as tart as you like.
Use one, or a mixture of several – baby kale, European salad mix, spinach, and I love to include arugula. There is a new Earthbound Farms baby kale and asian greens mix called “Zen” that I like.
Toss greens with dressing, add slices of one persimmon, or two. Add 1 cup of pomegranate seeds, preferably fresh (I have not found the frozen ones to be very good). Add 1/2 cup of pine nuts, or pecans. Distribute to plates, and crumble goat or feta cheese over the top.