This is the prettiest Persimmon Salad with Lemon Vinaigrette to celebrate the beautiful Japanese fruit!
What are Persimmons?
Persimmons are beautiful orange fruits that are native to Japan. They have a thick, shiny skin, and a juicy interior. There are multiple different persimmon varieties, and they’re in season during the late fall and winter. I grew up eating persimmons and prefer fuyu, the smaller fruit, to hachiya, which are larger and more oblong. Fuyu persimmons tend to have a firmer texture, while hachiya can become super soft and almost jelly-like inside, so you can scoop out the center with a spoon.
How to Buy Persimmons
When shopping for persimmons, look for shiny fruit with smooth, unblemished skin. They’re ripe when they give a little when squeezed. If you prefer very juicy fruit, you can let them ripen until they’re almost gooey.
Note that your persimmons (especially hachiay) must be ripe before you eat them, or you’ll have a very astringent, metallic flavor that can make your mouth feel a little tingly (if this happens, don’t worry, it will go away).
What do Persimmons Taste Like?
Persimmons actually have a flavor that’s similar to cinnamon. When I was little, I called them persinnamons 🙂
They also have flavor notes similar to pears and apples. These fruit are not overly sweet, which is why they’re great for salads. You can also add them to desserts. Persimmons would make a beautiful topping to this Healthy Vegan Pumpkin Pie, for example.
Ingredients for Persimmon Salad
The ingredients for this pretty fruit salad all pair well with the spiced flavors of persimmons. Here’s what you’ll need:
- Arugula. This bitter green balances out the fruity sweetness. You could also add some thinly shaved fennel for a new licorice flavor.
- Ricotta. I use vegan ricotta, but feta will also work. It’s rich and salty and adds a nice creaminess to the dish. If you want to keep this salad super light, you can omit the ricotta.
- Nuts. Any kind of nut will work in this salad for crunch and extra fat. I like pistachios for the pretty color, but walnuts would be great too.
- Micro herbs. I love the bitterness these bring, and the delicate garnish that doesn’t detract from the stunning persimmon.
- Shallots. These add some subtle allium notes that aren’t overwhelming in the dressing.
- Lemon juice and champagne vinegar. Together, these two acids lighten up the delicious vinaigrette. The dressing for this salad is similar to the tamari vinaigrette in my Radiant Radish Bowl recipe.
How to Slice Persimmon for a Salad
For presentation and also for texture, I like to shave persimmons super thin with a mandolin. This way you can create beautiful ribbons and you get a nice coating of dressing on each piece of persimmon. If you don’t have a mandolin, you can also cut them into thin slices like you would an apple, or into chunks if you prefer more texture.
You can leave the skin on for the salad, it adds a nice color contrast.
Can I Substitute the Persimmon?
If you can’t find persimmons or want to make this salad year-round, you could try making this salad with an apple and a mix of more bitter greens, such as radicchio and arugula, or leave out the persimmon altogether and try the same dressing with arugula and radicchio.
If you make this Persimmon Salad with Lemon Vinaigrette, be sure to let me know what you think with a comment below!
Persimmon Salad with Lemon Vinaigrette
This beautiful persimmon salad with lemon vinaigrette is a bright and fruity vegan side dish perfect for winter.
Equipment
- mandolin
- food processor
Ingredients
- 1 batch vegan ricotta or use storebought vegan feta or other soft vegan cheese
- 2-3 fuyu persimmons
- 1/4 cup olive oil extra virgin
- 2 tsp maple syrup
- 1/2 tsp salt more, to taste
- 1/4 tsp black pepper
- 2 tsp shallot finely minced
- 1 lemon juiced
- 2 tbsp champagne vinegar you can also use strawberry vinegar or sherry
Optional Additions
- microherbs to taste
- arugula to taste
- radicchio torn
- 2 tbsp roasted pistachio crushed
Instructions
- Start by preparing a batch of vegan ricotta. Spread an even layer on a plate or serving platter of choice.
- Thinly slice a tiny piece off of the bottom of your persimmons to create a flat base. Using a mandolin, slice your persimmon into thin slices. They should be pliable, but still maintain some structure (not too thin). Set aside in a bowl. If using any optional add-in ingredients, toss them into the bowl.
- Whisk together all remaining ingredients to create your lemon vinaigrette. Pour over persimmon slices and toss to coat. Let sit for a few minutes.
- When ready to assemble, arrange the persimmon slices on top of the ricotta, folding in half to create wavy shapes. Finish with herbs, crushed pisatchio if using and any salt and pepper, to taste.
Tried this recipe?Let us know how it was!
Filed under: Eat, Main Dishes
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BY Remy Park • December 5, 2022
Persimmon Salad with Lemon Vinaigrette
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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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