Sliced Fuyu Persimmon Salad Recipe
Fuyu persimmons, unlike Hachiya, are firm and non-astringent even when not fully ripe, so they slice cleanly like an apple and hold their shape in a salad instead of needing to be fully soft to be palatable.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 4
Ingredients
- 3 medium Fuyu persimmons, firm, thinly sliced
- 5 cups arugula or mixed peppery greens
- 1/3 cup walnuts or pecans, toasted and roughly chopped
- 1/2 cup feta cheese, crumbled
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/4 tsp salt
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Instructions
- 1Whisk together the olive oil, vinegar, honey, and salt in a small bowl to make the vinaigrette.
- 2Wash and dry the persimmons, then slice off the tops and cut into thin rounds or wedges (no need to peel Fuyu, the skin is thin and edible).
- 3Arrange the greens on a platter or in a large bowl.
- 4Top with the sliced persimmons, toasted nuts, and feta.
- 5Drizzle with the vinaigrette just before serving and toss gently.
Tips & variations
- Swap feta for goat cheese or shaved parmesan for a different but equally good pairing with the persimmon's sweetness.
- Add thinly sliced red onion or pomegranate seeds for extra color and a tart contrast.
- Make sure to use Fuyu, not Hachiya, persimmons here, an underripe Hachiya is unpleasantly astringent and won't work sliced firm like this.
Storage & reheating
Best assembled and eaten fresh. Store undressed components separately in the refrigerator up to 1 day; once dressed, the greens wilt and the persimmon releases liquid within a few hours, so combine just before serving.
Nutrition
A light, nutrient-dense salad; the persimmon adds natural sweetness so the dressing can stay light on added sugar.
Tips from the Tulo kitchen
- Choose Fuyu persimmons that are firm but not rock-hard, they should give very slightly, like a ripe tomato, for the best flavor while still holding their slice.
- A mandoline gives the most even, attractive slices if you're serving this for company.
FAQ
Do I need to peel Fuyu persimmons for this salad?
No, Fuyu skin is thin and tender enough to eat, unlike the tougher skin on a soft, ripe Hachiya. Peeling is optional and mostly a matter of texture preference.
Can I use Hachiya persimmons instead of Fuyu?
Not sliced firm like this recipe calls for. Hachiya persimmons are astringent and unpleasant unless fully soft and jammy, so they work in purées or baked goods, not sliced into a crisp salad.
How do I know if a Fuyu persimmon is ripe enough to eat?
Fuyu can be eaten while still fairly firm, similar to biting into an apple. Look for smooth, glossy, deep orange skin and a slight give when pressed; it doesn't need to soften the way Hachiya does.
